Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Water |
3 tablespoons | Ketchup |
2 tablespoons | Cider Vinegar |
3 tablespoons | Brown Sugar; Packed |
2 tablespoons | Worcestershire Sauce |
2 tablespoons | Butter Or Regular Margarine |
1 tablespoon | Lemon Juice |
2 teaspoons | Dry Mustard |
1 teaspoon | Chili Powder |
1 teaspoon | Paprika |
⅓ cup | Unbleached All-Purpose Flour |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
6 pounds | Broiler-Fryers; Cut Up (2 |
\N \N | 3 pound packages) |
Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan. Cook, over medium heat, until the mixture comes to a boil, then remove from the heat. Combine the flour, salt and pepper in a large oven-browning bag. Add the chicken and shake to coat well. Place in a shallow roasting pan. Open the bag and pour the sauce over the chicken. Secure the bag loosely with a twist tie and pierce the top of the bag 6 times with a sharp knife. Bake in a preheated 350 Degree F. oven for 1 hour or until tender.
TO SERVE:
Remove the chicken from the bag. Pour the sauce into a bowl and ladle off the excess fat. Serve the chicken with the sauce on the side.