Text 13858, 82 rader
Skriven 2014-06-03 05:49:06 av Dave Drum (1:261/38)
Ärende: Chile 6466
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Bbq Chicken
 Categories: Poultry, Bbq, Chilies
      Yield: 12 Servings

      2    (3.5 lb) whole chickens
           Salt & fresh pepper
    1/2 c  Butter
      1 c  Fine chopped onion
      1 tb Chopped fresh garlic
      2 tb Kosher salt
  1 1/2 ts Crushed red pepper
      1 tb Paprika
      1 tb Chilli spice
    1/2 ts Freshly ground black pepper
      2 c  Cold water
  1 1/4 c  Cider vinegar
      1 c  Packed dark brown sugar
      2 tb Worcestershire sauce
    1/4 c  Molasses
      1 c  Tomato paste
           Peanut oil
           Water

  Cut up chicken, leaving drumsticks and thighs attached.
  Season chicken with salt and freshly ground black pepper.
  Refrigerate, covered, until ready to use (up to 24 hours).

  For sauce: In large nonreactive saucepan, melt butter. Add
  onion, garlic, and salt. Cook over low heat until onion is
  tender. Add crushed red pepper, paprika, chili powder, and
  black pepper; cook and stir for 1 minute.

  Add water, vinegar, brown sugar, and Worcestershire sauce;
  bring to a simmer. Stir in molasses. Whisk in tomato paste
  until smooth. Bring to a simmer over low heat. Cook,
  uncovered, for 10 to 15 minutes or until sauce is thickened,
  stirring occasionally. Taste for seasoning, adding
  additional salt if needed. Remove 1-1/2 cups of the sauce to
  prepare chicken. Store remaining in the refrigerator; reheat
  to serve.

  For chicken: Preheat oven to 325øF/163øC. Heat 1/4" oil in a
  12" skillet over medium heat. Working in batches, place
  chicken, skin side down, in skillet. Cook until well
  browned, turning once, about 5 minutes.

  Transfer browned chicken to two 2 to 3 quart rectangular
  glass or nonreactive baking dishes. Place skin side up,
  adding breast portions to one dish and leg portions to the
  other. Add 2 tablespoons water to each baking dish.

  Spoon reserved 1-1/2 cups barbecue sauce over chicken.*
  Cover chicken with parchment paper and then cover tightly
  with foil. (Refrigerate until ready to bake). Bake leg
  portions for 70 to 75 minutes and breast portions for 30 to
  40 minutes.

  Increase oven temperature to 450øF/230øC. Uncover chicken
  and spoon on additional sauce. Bake, uncovered, for 10 to 15
  minutes or until well-glazed and meat is very tender. Serve
  with remaining barbecue sauce. Store any remaining barbecue
  sauce, covered, in the refrigerator for up to 1 week.

  Makes 12 servings.

  * Be sure that the sauce used on the uncooked chicken is
  kept separate from sauce for serving.

  Better Homes & Gardens | January 2011

  MM Format by Dave Drum - 10 January 2011

  Uncle Dirty Dave's Archives

MMMMM

... Life is too short to stuff a mushroom. - Storm Jameson

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)