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Barbecued Chicken Recipe

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This recipe for Barbecued Chicken, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 10, 2006


1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 1/2- to 3-pound broiler-fryer chicken, cut up
1/4 cup (1/2 stick) margarine or butter

Barbecue Sauce:
1 cup catsup or 1 can (8 ounces) tomato sauce
1/2 cup hot water
1/3 cup lemon juice
2 teaspoons paprika
1 teaspoon salt, if desired
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped (about 1/2 cup)

Heat oven to 425. Remove any excess fat from chicken. Mix flour, salt, paprika and pepper. Coat chicken pieces with flour mixture. Heat margarine in rectangular baking dish, 13x9x2 inches, in oven until melted. Place chicken pieces, skin sides down, in dish. Bake 45 minutes; drain fat from dish and turn chicken. Reduce oven temperature to 375. Spoon hot Barbecue Sauce over chicken. Bake 15 minutes or until thickest pieces are done.

Barbecue Sauce:
Heat all ingredients to boiling, stirring the sauce occasionally.




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