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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 7 |
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This is a tender and juciy roasted chicken. The sauce for this is thick and clings to the chicken when it is spooned over it. I don't smear it on, I just let it run down the chicken and make sure to cover the entire surface. Ingredients:
1 whole chicken (4 - 5 pounds) |
salt |
1/2 cup butter or 1/2 cup margarine, softened (less if desired) |
2 cups heinz ketchup |
1/2 cup water |
3 -4 cloves garlic, minced fine |
1 1/2 teaspoons chili powder (more if desired) |
3/4 cup packed brown sugar |
1 tablespoon worcestershire sauce |
1 tablespoon prepared mustard |
1/2 teaspoon tabasco sauce |
1/4 teaspoon black pepper or 1/4 teaspoon cayenne |
1 -2 tablespoon vinegar, to taste |
Directions:
1. Preheat oven to 400º F.
2. Rinse chicken in cold water.
3. Let it sit in a collander until it stops dripping, then dry with paper towels.
4. Remove visible fat.
5. Sprinkle the chicken with salt inside and out.
6. Place 1/2 stick of butter under the skin of each side of the breast.
7. Place in a roasting pan (on roasting rack, optional).
8. Bake for 1 hour.
9. In the mean time, make sauce by adding all sauce ingredients to a sauce pan and bring it to a gentle boil.
10. Reduce heat and allow the sauce to simmer while the chicken cooks, stirring occassionally.
11. After 1 hour, remove chicken from oven and spoon the sauce over the entire roasted chicken.
12. Reduce oven temp to 350º F.
13. Return to the oven and finish cooking until done, usually 15 to 30 minutes, depending on size the size of the chicken.
14. Let stand 5- 10 minutes before cutting.
15. Serve as desired.
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