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La Belle Cuisine - More Poultry Recipes

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"To cook is to create. And to create well...
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My Mother's Chicken with Barbeque Sauce
(Alex Guarnaschelli's mother!)

Stonewall Kitchen Grille Sauces

"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin

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La Belle Cuisine

My Mother's Chicken with Barbeque Sauce
(Alex Guarnaschelli's mother!)
Recipe courtesy Alex Guarnaschelli
Food Network Show: Alex's Day Off

Prep Time: 25 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 to 6 servings

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"My mother would combine everything into a pot and the sauce would
just sit and simmer on the stove forever. I remember the smell would be
somewhat acrid at first, like vinegar. Then the ginger, spices and lemon
would take over and create this wonderful aroma. Doused on chicken
and cooked in the oven, this sauce was amazing hot and cold leftover!"

3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 tablespoons dry mustard
(preferably Colman's)
2 tablespoons Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches),
peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light
and dark meat, all relatively the same size
Kosher salt

Prepare the barbeque sauce: In a medium saucepan or a large high-sided sauté pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard
and chili powder. Whisk to blend. Bring to a simmer over medium heat.
Add the ginger, garlic and lemon slices and stir to combine. Simmer until
the vinegar mellows slightly and the flavors start to meld together, about
20 to 25 minutes. Remove from the heat and allow to cool. Discard the
ginger pieces.
Preheat the oven to 350 degrees F. Position the rack in the lower third
of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce
on the side. Submerge the chicken pieces in the sauce and arrange them
on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn
the pieces to the other side. Use a pastry brush to coat the second side of
the chicken with the barbeque sauce from the bowl. Do not reuse that bowl
or brush again. Return the sheet(s) to the oven and cook for an additional
15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the
chicken juices run "clear" and not pink. Turn the broiler on and broil for
a minute until the chicken is charred on top.
Warm the reserved barbeque sauce in a small saucepan over low heat.
Pour into a serving bowl.
Transfer the chicken to a serving platter and serve immediately with the
warm sauce on the side.

Featured Archive Recipes:
Barbecued Chicken, Sweet & Spicy
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Grilled Chicken Dijonnais
Grilled Chicken Wings,
Southwestern
Grilled Tequila-Lime Chicken
Smoky Barbecued Chicken

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