BARBECUED CHICKEN (278)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   3
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   3
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .01563
• PEPPER SAUCE, TABASCO
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   SAUCE, TOMATO CHILI SAUCE, BOTTLED, W/SALT ADDED
  NUTRIENT AMOUNT IN LBS.:   .064042
• VINEGAR, WHITE
  QUANTITY:   .3125
  ASSOCIATED NUTRIENT:   VINEGAR, DISTILLED
  NUTRIENT AMOUNT IN LBS.:   2.645625
• WORCESTERSHIRE SAUCE
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE
• CATSUP, TOMATO, BULK
  QUANTITY:   3.46875
  ASSOCIATED NUTRIENT:   CATSUP, TOMATO, W/SALT ADDED
  NUTRIENT AMOUNT IN LBS.:   3.46875
• STOCK, SOUP
  QUANTITY:   .75
• CHICKEN, FROZEN, BROILER OR FRYER, READY TO COOK
  QUANTITY:   50
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT&SKIN, ROASTED
  NUTRIENT AMOUNT IN LBS.:   33.5
• SHORTENING COMPOUND, GRIDDLE FRY, LIQUID
  QUANTITY:   .25
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .375
• WATER, TAP
  QUANTITY:   .3125
  ASSOCIATED NUTRIENT:   WATER
• GARLIC POWDER
  QUANTITY:   .00521
  ASSOCIATED NUTRIENT:   GARLIC POWDER
  NUTRIENT AMOUNT IN LBS.:   .00521
• TOMATO PUREE
  QUANTITY:   13.125
  ASSOCIATED NUTRIENT:   TOMATO PUREE, CND, REG PK
  NUTRIENT AMOUNT IN LBS.:   13.125
• SUGAR, BROWN
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   SUGARS, BROWN
  NUTRIENT AMOUNT IN LBS.:   .5
• MUSTARD, GROUND
  QUANTITY:   .03125

1) DREDGE CHICKEN IN FLOUR, SHAKE OFF EXCESS.
   EASILY IN THIGH JOINT). BASTE CHICKEN WITH SAUCE DURING COOKING.
   BAKE AT 325 F.
2) PLACE CHICKEN SKIN SIDE DOWN INTO WELL-GREASED PANS AND BROWN ON BOTH
   SIDES IN OVEN.
3) RECONSTITUTE ONIONS WITH COLD WATER. COOK ONIONS AND GARLIC IN TOMATO
   PUREE, STIRRING OCCASIONALLY.
4) COMBINE REMAINING INGREDIENTS; ADD TO MIXTURE. SIMMER FOR 20 MINUTES,
   STIRRING FREQUENTLY.
5) POUR PORTION OF BARBECUE SAUCE OVER CHICKEN IN EACH PAN. BAKE UNTIL
   CHICKEN IS TENDER (THICKEST PIECES ARE FORK-TENDER OR LEG BONE TWISTS