Barbecued chicken has sweet-sour glaze

RECIPE FINDER

RecipeFinder

March 31, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Teletha Wheatcroft of Merced, Calif., is seeking a particular barbecue chicken recipe. "The chicken is placed in a baking dish and covered with onions and a mixture that includes brown sugar, lemon juice, liquid smoke and ketchup. I would love to have this recipe," Wheatcroft said.

Dorothy Harrison of Frederick responded with her favorite, which she said came from "a Better Homes and Gardens cookbook I used as a young bride back in the early 1950s. It originally called for salt and red pepper, but I have never included them, and it said to simmer the sauce for 30 minutes, which I long since have stopped doing. My husband and kids loved it."

Recipe requests

Kathleen Newton of Homer, N.Y., says she is seeking a recipe "for Apple Grunt or Apple Dumpling Cake. The batter was made with cream cheese and it was served with ice cream or whipped cream while still warm from the oven. Thanks."

Sharon Y. Hennies of Rapid City, S.D., wrote requesting a recipe for "making cinnamon-flavored sweet pickle from cucumbers soaked in lime water." Hennies said, "For years I made them for family and special friends and then during a move to a new residence, I've lost it for two years now and I'm desperate."

Barbecued Chicken

Makes 6 servings

1 medium onion, sliced

2 tablespoons butter or shortening

2 tablespoons vinegar

2 tablespoons brown sugar

1/4 cup lemon juice

1 cup ketchup

3 tablespoons Worcestershire

2 teaspoons prepared mustard

1 cup water

1/2 cup chopped celery

3- to 3 1/2 -pound chicken (cut into pieces)

Brown onion slices lightly in butter; add remaining ingredients (except chicken) and simmer a few minutes. Pour over chicken and bake uncovered in a slow oven (325 degrees) for 1 hour.

Per serving: 371 calories; 29 grams protein; 20 grams fat; 6 grams saturated fat; 19 grams carbohydrate; 1 gram fiber; 99 milligrams cholesterol; 673 milligrams sodium

Tester Laura Reiley's comments: "Although the recipe doesn't call for liquid smoke, as the requester remembered, the flavor of Worcestershire gives the finished dish a little smokiness, and the vinegar and brown sugar conspire to give the ketchupy glaze a sweet-and-sour tang.

"The onions become soft and caramelized and the chicken is moist and a glossy deep red. If you want the glaze to be a little dryer and the chicken skin to crisp up a bit, cut the amount of water in half."

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