Categories: Poultry- Chicken

Ingredients

• 1 (4 lb.) broiler-fryer
• 1 1/2 to 2 cups catsup
• 1 cup water
• 1/4 cup vinegar
• 1/4 cup firmly packed brown sugar
• 1/2 cup chopped onion
• 1 Tbsp. prepared mustard
• 1 Tbsp. Worcestershire sauce
• Dash of hot sauced
• 2 Tbsp. vegetable oil

Directions

1. Remove giblets from cavity of chicken and reserve for another recipe. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift the wing tips up and over back so they are tucked under the chicken. Truss chicken, and set aside.

2. Combine remaining ingredients except vegetable oil in a large saucepan. Bring to a boil; reduce heat, and simmer 30 minutes.

3. Heat oil in a Dutch oven; add chicken and brown on all sides. Place in a 13 × 9 × 2 -inch baking pan. Poiur sauce over chicken, and cover pan lightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours or until done.

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