Barbecued Chicken Recipe
Daily Value: 41%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||29µg||7%|
|Fatty acids, total monounsaturated||21g||0%|
|Fatty acids, total polyunsaturated||11g||0%|
Exclusive from The Daily Meal
“Now go to it, friends, and don’t blame me if it is not to your liking. For after all, the recipe is not mine. It is the national prize winner of the year and I happen to like it.” — Cary Grant
- Three 1 ½-pound chickens
- Fat, for browning
- Salt and pepper, to taste
- 1 cup tomato ketchup
- 1/4 cup Worcestershire sauce
- 1/2 cup water
- 1/2 cup A-1 sauce
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1 onion, chopped
- 1 clove garlic, chopped very fine
- Cornstarch, for the sauce (optional)
Cut the chickens into serving pieces and brown in fat, using no flour. Salt and pepper to taste while cooking. Then, combine the tomato ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion, and garlic.
After the chickens have been browned, place in a roaster, pour this sauce over them, cover and bake in a moderate oven (300 degrees) until tender. If the sauce needs thickening, add a little cornstarch mixed with cold water and cook until starch is thoroughly done.
Adapted from “What Actors Eat When They Eat!” by Kenneth Harlan and Rex Lease (Lymanhouse, 1939)Servings: 6
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