Recipe: Skillet Barbecued Chicken and Quick BBQ Sauce (Wesson, 1960's)
Main Dishes - Chicken, PoultrySKILLET BARBECUED CHICKEN
Salt and pepper fryer pieces and brown on all sides in moderately hot oil (350 degrees F) to the depth of 1-inch in skillet.
Remove chicken to pour off all but 2 tablespoons oil and browned bits. Return chicken to skillet, add Quick Barbecue Sauce. Cover and simmer 30 minutes.
QUICK BARBECUE SAUCE
Makes about 3 cups
1 onion, chopped
1/4 cup Wesson oil
1 (8 oz.) can tomato sauce, such as Hunt's
1/2 cup water
1/4 cup lemon juice
1/4 cup brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. ground black pepper
Cook onion in Wesson until tender. Add remaining ingredients. Simmer 15 minutes. Use for Skillet Barbecued Chicken or broiled chicken.
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's
Salt and pepper fryer pieces and brown on all sides in moderately hot oil (350 degrees F) to the depth of 1-inch in skillet.
Remove chicken to pour off all but 2 tablespoons oil and browned bits. Return chicken to skillet, add Quick Barbecue Sauce. Cover and simmer 30 minutes.
QUICK BARBECUE SAUCE
Makes about 3 cups
1 onion, chopped
1/4 cup Wesson oil
1 (8 oz.) can tomato sauce, such as Hunt's
1/2 cup water
1/4 cup lemon juice
1/4 cup brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. ground black pepper
Cook onion in Wesson until tender. Add remaining ingredients. Simmer 15 minutes. Use for Skillet Barbecued Chicken or broiled chicken.
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's
MsgID: 0110168
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Southern Fried Chicken with Country Grav...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Southern Fried Chicken with Country Grav...
Board: Vintage Recipes at Recipelink.com
- Read Replies (42)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Balsamic Chicken Penne (like Kelsey's) (repost)
- Impossible Chicken Pie
- Granny Crabtree's Chicken and Dumplins'
- Chicken Curry (using cream of chicken soup and sherry) (crock pot)
- Crispy Onion Chicken (using French fried onions)
- Johnny Carino's Spicy Romano Chicken
- Chicken Greek
- Spiced Turkey Kabobs (with toasted spices)
- Hoisin Chicken and Broccoli Stir-Fry (serves 3)
- Chicken and Rice (Bulgarian recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!