Yield: 4 Servings
|-----Patti - Vdrj67A-----|
|3½ pounds||Frying Chicken; Cut Up; skinned if desired ---Glaze-----|
|¼ cup||Maple Syrup|
|3 tablespoons||Margarine Or Butter|
|2 tablespoons||Orange Juice|
|1 tablespoon||Bourbon -Or- Orange Juice|
In small saucepan, combine all ingredients for glaze. Bring to a boil; cook and stir until margarine is melted. Heat oven to 350~. Place chicken in ungreased 15x10" baking pan. Bake at 350~ for 45-55 minutes or until chicken is fork-tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken.
MICROWAVE TO GRILL: Heat grill. In 8x12" microwave safe dish, arrange chicken in single layer with thickest portions to outside edges of dish.
Cover with waxed paper. Microcook on HIGH for 8-9 minutes or until chicken is almost done, rotating dish once halfway through cooking. Drain.
Immediately place chicken on gas grill over low heat or on charcoal grill 4-6" from medium coals; brush with glaze. Cook 20-25 minutes or until chicken is fork-tender, turning once and brushing frequently with glaze.
Heat any remaining glaze to a boil; serve with chicken.
Posted to MC-Recipe Digest V1 #876 by Bill Spalding <billspa@...> on Oct 31, 1997