Barbecued chicken in a bag
8 Servings
Ingredients
| Quantity | 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 |
| 3 pound packages) | ||
Directions
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.