Barbecued Chicken #2
1 frying chicken, cut up, 3 to 3 1/2 pounds For Sauce: 3 tablespoons finely chopped onion 1 tablespoon water 3 tablespoons brown sugar 1 tablespoon cornstarch 1 tablespoon orange juice 1 tablespoon red wine vinegar 1 can (8 ounces) tomato sauce Dash Tobasco sauce 1 tablespoon dry mustard 1/2 teaspoon black pepper 1 teaspoon dried sage leaves Method 1. Wash chicken pieces. 2. Pat dry with paper towels. 3. Set aside. 4. Keep at room temperature for at least 1 hour before grilling. 5. In large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except the sage leaves. 6. Bring to a boil. 7. Simmer sauce, uncovered, for about 10 minutes, stirring until it thickens. 8. Add sage leaves. 9. Prepare coals. 10. When ash is gray, place chicken pieces on rack. 11. Baste with sauce. 12. Grill chicken about 6 inches from hot coals for 35 to 45 minutes, turning and basting frequently until chicken is tender and juices run clear when pieces are pierced with a fork. 13. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
