 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
My neighbor gave me this recipe around 1962. It originated from Max, the owner of the former Chicken Roost Restaurant in Hamilton, Ontario, Canada. Double the sauce recipe for large quantities of chicken. It has a wonderful aroma while baking. If you don't have homemade or canned chicken stock, use a tablespoon of chicken soup base mix dissolved in 1 cup hot water. Ingredients:
celery, chopped (optional) |
onion, chopped (optional) |
broiler chickens or broiler-fryer chicken |
1 cup chicken stock, homemade, canned |
1 teaspoon worcestershire sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1 teaspoon paprika |
1/2 teaspoon salt, to taste |
1/4 cup vegetable oil |
Directions:
1. Line deep pan with chopped celery and onion (optional).
2. Cut chicken into serving pieces.
3. Mix all the sauce ingredients; chicken stock, Worcestershire sauce, garlic powder, pepper, paprika, salt and vegetable oil.
4. Dip chicken pieces in sauce and place in a pan in a single layer.
5. Bake in a preheated 450 degrees Fahrenheit oven for 15 minutes.
6. Reduce heat to 250 degrees Fahrenheit.
7. Bake for another hour, basting frequently with sauce. Set your timer for every 15 to 20 minutes for a basting reminder.
|
|