Just in time for the 4th of July, a recipe that invites you to fire up the outdoor barbecue!
Barbecued Chicken
Whether you cook this in the oven, on the revolving spit of your broiler or outdoor barbecue, or over a homemade grill, the flavor of barbecued chicken is something very special and deserves your consideration summer or winter, Sunday or any day of the week.
1 (2 lb.) fryer, cut up
½ c. low-sodium catsup
2 T. wine vinegar
2 T. lemon juice
1 tsp. mustard
1 tsp. Worcestershire sauce
¼ tsp. cayenne pepper
½ tsp. chili powder
1 T. brown sugar
¼ c. melted low-sodium margarine
½ c. water
Wipe cut-up fryer with a damp cloth and place on rack in baking pan. Make barbecue sauce by blending remaining ingredients. Pour over the chicken. Bake at 350° (moderate) oven for about 40 minutes, until done. Baste every 15 minutes. Makes 4 servings (2-pound fryer-dressed weight).
Variation: California red wine, such as Burgundy, may be substituted for high flavor for the wine vinegar, but for most, when wine flavor is desired substitute dry sauterne. Lemon juice or herb wine may be substituted for the wine vinegar.
These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.
