Categories: Poultry- Chicken
Ingredients
- 1 (4 lb.) broiler-fryer
- 1 1/2 to 2 cups catsup
- 1 cup water
- 1/4 cup vinegar
- 1/4 cup firmly packed brown sugar
- 1/2 cup chopped onion
- 1 Tbsp. prepared mustard
- 1 Tbsp. Worcestershire sauce
- Dash of hot sauced
- 2 Tbsp. vegetable oil
Directions
-
Remove giblets from cavity of chicken and reserve for another recipe. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift the wing tips up and over back so they are tucked under the chicken. Truss chicken, and set aside.
-
Combine remaining ingredients except vegetable oil in a large saucepan. Bring to a boil; reduce heat, and simmer 30 minutes.
-
Heat oil in a Dutch oven; add chicken and brown on all sides. Place in a 13 × 9 × 2 -inch baking pan. Poiur sauce over chicken, and cover pan lightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours or until done.