|
Homemade
barbecue sauce bastes and marinates the chicken
while it cooks.
For a smaller feast use only 3 pounds of chicken
and freeze half
the sauce for the next time you make this dish.
6 pounds assorted chicken pieces
1
tablespoon olive oil
1
teaspoon salt
¼
teaspoon ground Tellicherry peppercorns
1 cup
chopped yellow onion
2 cups
ketchup
1 cup
water
2
garlic cloves, crushed in a garlic press
¾ cup
dark brown sugar
2
tablespoons prepared Dijon-style mustard
⅓
cup Worcestershire sauce
1
dried red chile (chile de árbol)
1
(6-ounce) can tomato paste
1. Preheat
the oven to 350
°.
2. Rinse the
chicken in cold water. Pat dry. Heat the olive oil in
a
large 5-quart nonstick sauté pan over medium high heat.
Place
the chicken pieces in pan and sprinkle with salt and
pepper.
Fry in 2 to 3 batches until browned on each side.
3. Place chicken in
two 13 x 9 x 2-inch glass baking dishes.
4. Remove all but 1
tablespoon chicken grease. Fry chopped
onion
in the fry pan until translucent.
5. While the onion
is cooking, use a 1-quart glass measuring
cup
to measure the ketchup. Add the water, garlic, dark
brown
sugar, Dijon mustard, Worcestershire sauce,
dried
chile and tomato paste.
6.
Pour sauce mixture over onions; stir for a few minutes.
7. Pour
barbecue sauce evenly over chicken pieces.
8. Place in the
oven and check every 30 minutes, turning the
chicken
over to evenly coat with sauce. Bake for a total of 1
to
1 ½ hours or until sauce is thick.
Hint:
May I recommend oat muffins and a
side
of green beans. A dill potato salad is also
great
with barbecued chicken.
Makes 8 servings
|
