BARBECUED CHICKEN (278) RECIPE (114)

Name	Value
NAME	BARBECUED CHICKEN
INGREDIENT	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
PRINT RECIPE	YES
COST/PORTION	.065
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	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
PORTION SIZE	8-OZ RAW
PREPARATION TIME	3 1/2 HOUR
EQUIPMENT
SERVING UTENSIL	TONGS
DEFAULT CATEGORY	ENTREE I
SYNONYM	E-207