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Title: Hotter Than Hell Bbq Chicken Categories: Poultry Yield: 8 Servings 1/4 c Bacon drippings 1 tb Maple syrup 1 c Chopped onion 4 Cloves (large) garlic; -minced 1 Bottle (44-oz) ketchup 1/4 c Cider vinegar 1/4 c Dark molasses 1/4 c Worcestershire sauce 1/2 c Flat beer 2 tb Dijon-style mustard 1 tb Liquid smoke 1 ts Pequin quebrado 1 ts Frsh ground black pepper 1 tb Minced pickled jalapenos 2 (3-lb) broiler-fryer -chickens; cut for frying To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350. Generously baste each piece with sauce, using 3 cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned. Makes 8-12 servings. For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons! From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |