|Margarine||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄3 Cup (5.33 tbs)|
|Rhubarb puree||1 Cup (16 tbs), sweetened|
|Water||1⁄2 Cup (8 tbs)|
|Frying chicken||2 1⁄2 Pound, cut in serving pieces with skin removed (Curry Powder 1 Teaspoon)|
|Curry powder||1 Teaspoon|
Preheat oven to 300°.
In a large heavy skillet, mix together all ingredients but chicken and salt.
Stir over low heat until margarine is melted.
Add chicken and coat pieces with sauce.
Turn them meaty side up and salt lightly.
Bake for 45 minutes, basting every 15 minutes and turning legs and thighs.
If sauce becomes too thick, add a little more water.
Calories 943 Calories from Fat 588
% Daily Value*
Total Fat 66 g100.8%
Saturated Fat 16.2 g80.9%
Trans Fat 0 g
Cholesterol 212.6 mg70.9%
Sodium 542.2 mg22.6%
Total Carbohydrates 35 g11.6%
Dietary Fiber 1.9 g7.4%
Sugars 31.4 g
Protein 54 g108.6%
Vitamin A 28.6% Vitamin C 13.7%
Calcium 8.5% Iron 19.3%
*Based on a 2000 Calorie diet