Miss TVC as summertime chef Miss TVC's
Seasonal Recipe
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  July, 1999  
    Barbecues have become an American summertime tradition
Make yours special with this recipe from Miss TVC:

Summer Barbecued Sticky Chicken

  1 Frying Chicken, cut into 8 parts  
  2 Tblsp. Salt  
  1 Cup Cider Vinegar  
  1 Cup (2 sticks) Butter or Margarine  
  1 Tblsp. Crushed Garlic  
  Cup Honey  
  2 Tblsp. Sesame Oil  
  2 Tblsp. Mixed Italian Seasoning  
  1 Tsp. Pepper  
  1 Tsp. Soy Sauce  
  1 Tsp. Worcestershire Sauce  
  2 Tblsp. Finely Chopped Onion  
  Juice from 1" Ginger Root, Chopped and squeezed thru garlic press  
  flag Place chicken pieces in large pot. Cover with cold water. Add salt.
Bring to a boil. Turn off heat. Let stand hour. Remove chicken
and drain.
  flag Place chicken, skin side down, close together in non-metal
  flag In small pot, heat vinegar, butter and garlic together until
butter is melted. Pour over chicken. Cover chicken container
tightly. Refridgerate over night.
  flag Place chicken, bone side down, over low flames or at highest
level away from charcoal. Cook 30 minutes. (Reserve marinade
liquid for glazing)
  flag Turn and cook skinside down for 15 minutes.
  flag Meanwhile, in medium sauce pan, combine:
Left over marinade including butter,
Honey and remaining ingredients.
Heat until well blended.
  flag Turn chicken, skin side up. Brush with glaze.
Cook 10 minutes.
  flag Turn chicken, skin side down. Brush with glaze.
Cook 10 minutes.
  flag Turn chicken, skin side up. Cook 10 minutes.  
  flag Brush skin generously with glaze. Turn skin side down.
Cook 15 to 20 minutes until brown and bubbly
(less if it begins to blacken).
  flag Be careful not to let flare-ups burn chicken.  
  flag Great with potato salad, grilled pineapple, or barbecued beans.  



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1999 The Virtual Caterer