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SERVES 4
2 broiler chickens, split lenghtwise
salt
fresh ground pepper
1/2 cup tomato sauce
1/2 cup cider vinegar
1 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon red pepper sauce
1 garlic clove, fine chopped
1 cup catsup
1 tablespoon soy sauce
1/4 cup salad oil
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 tablespoons water
1. NOTE In place of the red pepper sauce and chili powder you can use 1 tsp BBQ spice or 1/8 tsp oregano and 1/2 tsp
worchesterhire sauce.
2. The chickens should weigh 2 pound each.
3. Place broilers in baking pan and sprinkle with salt and pepper to taste. Cover with foil and bake at 325F for 45
minutes.
4. Remove foil and bake for 15 more minutes or until lightly browned and tender when pierced with a sharp knife.
5. Combine all the remaining ingredients except the cornstarch and water in sauce pan and bring to boil.
6. Dissolve cornstarch in water and stir into this. Cook stirring until mix begins to boil again and thickens. Cook
for 2 minutes. This will make 3 cups of sauce.
7. Serve sauce over baked chicken. Refrigerate remainders.
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