Barbecued Chicken In Casserole
|Frying chickens/12 chicken legs with thighs||4 , quartered|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Onions||2 Medium, minced|
|Catsup||2 Cup (32 tbs)|
|Bottled thick meat sauce||1⁄2 Cup (8 tbs) (Aunt Millie'S Or Buitoni Spaghetti Sauce With Meat)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Cup (16 tbs) (Really, It'S Not Too Much)|
|Water||1 Cup (16 tbs)|
Early in the day, in 1/4 inch salad oil in skillet, brown chicken on all sides.
Drain and place in casserole dish.
Combine butter (melted) in sauce pan with the rest of the ingredients.
Bring to boil.
Pour over chicken.
One and a half hours before serving, preheat oven to 350 degrees.
Bake chicken, covered, basting several times about 1-1/4 hours or until tender.