BARBECUED CHICKEN
1 (2 1/2 to 3-pound) ready-to-cook broiler-fryer chicken, cut up
1/4 cup cooking oil
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup catsup
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
1/3 cup water
Salt and pepper (to taste)
In skillet, brown chicken slowly in oil. Place in (12 x 7 1/2 x 2-inch) baking dish; set aside.
To skillet, add onion and celery; cook till tender.
Add remaining ingredients to onion mixture in skillet. Season to taste. Simmer 15 minutes.
Skim off excess fat off sauce; pour sauce over chicken.
Bake uncovered in 325 degree F oven for 1 1/4 hours, basting 3 or 4 times.
Makes 3 or 4 servings
Source: Recipe magazine: Better Homes and Gardens All-Time Favorites, 1971 (label on front of magazine: Free when you buy Prell shampoo)
1 (2 1/2 to 3-pound) ready-to-cook broiler-fryer chicken, cut up
1/4 cup cooking oil
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup catsup
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
1/3 cup water
Salt and pepper (to taste)
In skillet, brown chicken slowly in oil. Place in (12 x 7 1/2 x 2-inch) baking dish; set aside.
To skillet, add onion and celery; cook till tender.
Add remaining ingredients to onion mixture in skillet. Season to taste. Simmer 15 minutes.
Skim off excess fat off sauce; pour sauce over chicken.
Bake uncovered in 325 degree F oven for 1 1/4 hours, basting 3 or 4 times.
Makes 3 or 4 servings
Source: Recipe magazine: Better Homes and Gardens All-Time Favorites, 1971 (label on front of magazine: Free when you buy Prell shampoo)
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