Cranberry Barbecued Chicken
|Canned whole cranberry sauce||8 Ounce (1 Can)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Broiler fryer chicken||3 Pound, cut up (1 Whole)|
In a 12 x 7 1/2 x 2-inch baking dish combine whole cranberry sauce, onion, catsup, celery, cornstarch, lemon juice, brown sugar, mustard, Worcestershire sauce, and vinegar.
Add chicken pieces, skin side down, to sauce in dish.
Turn chicken pieces, skin side up, to coat with sauce, placing meaty pieces toward outside of dish.
Sprinkle with salt.
Cover with waxed paper; cook at MEDIUM HIGH or COOK POWER 7 (70%) for 25 minutes till tender, turning dish once.
Remove chicken to a serving platter.
Skim fat from sauce.
Stir sauce and spoon some over chicken; pass remaining sauce.