Tweet
1/4 c. Catsup
1/4 c. Water
3 T. cider vinegar
2 T. Worcestershire sauce
3 T. light brown sugar (packed)
1 t. dry mustard
1 t. chili powder
1/2 t. cayenne pepper
1 t. salt
1 t. black pepper
3 T. butter
3 T. miniced onion
1 3 - 3 1/2 lb. chicken, cut up into servings pieces
PREHEAT over to 400 degrees
In a saucepan, combine all ingredients except the chicken and bring to a boil, reduce heat to moderate and simmer about 15 minutes, stirring once or twice. Remove pan from the heat.
GREASE the inside of a large, heavy brown paper bag with no open folds or creases. Dip each piece of chicken in the sauce & place in the bag. Spoon the remaining sauce over the chicken, fold & secure the top of the bag with a metal skewer, and place the bag in a large roasting pan. Bake for 1 & 1/2 hours, NEVER OPENING the bag until done. Transfer the chicken to a platter and pour on sauce from the bag.
NOTE:
Just put it in the oven and forget it for 1 & 1/2 hours. Be careful when you open the bag!
VERY GOOD!
1/4 c. Water
3 T. cider vinegar
2 T. Worcestershire sauce
3 T. light brown sugar (packed)
1 t. dry mustard
1 t. chili powder
1/2 t. cayenne pepper
1 t. salt
1 t. black pepper
3 T. butter
3 T. miniced onion
1 3 - 3 1/2 lb. chicken, cut up into servings pieces
PREHEAT over to 400 degrees
In a saucepan, combine all ingredients except the chicken and bring to a boil, reduce heat to moderate and simmer about 15 minutes, stirring once or twice. Remove pan from the heat.
GREASE the inside of a large, heavy brown paper bag with no open folds or creases. Dip each piece of chicken in the sauce & place in the bag. Spoon the remaining sauce over the chicken, fold & secure the top of the bag with a metal skewer, and place the bag in a large roasting pan. Bake for 1 & 1/2 hours, NEVER OPENING the bag until done. Transfer the chicken to a platter and pour on sauce from the bag.
NOTE:
Just put it in the oven and forget it for 1 & 1/2 hours. Be careful when you open the bag!
VERY GOOD!