Skillet Barbecued Chicken With Vinegar Recipe
Ingredients
| 1 frying chicken cut in serving size pieces | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Catsup | 1/3 Cup (16 tbs) | |
| Worcestershire | 1 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1/2 teaspoon each celery seed and parsley flakes | ||
| Water | 1/4 Cup (16 tbs) | |
Directions
Wash the chicken pieces and drain well.
Put chicken giblets on to simmer in water to cover, if you care to add them to the sauce later.
In electric frying pan or other large heavy frying pan, combine salad oil with vinegar, brown sugar, catsup, Worcestershire, garlic salt, salt, pepper, celery seed, parsley flakes, and water.
Set in the chicken pieces and cook uncovered over medium heat, turning to brown evenly.
Cook until tender, about 35 minutes.
Remove pieces to a warm platter.
Skim oil from sauce left in pan.
Add 1 cup stock from cooking giblets (or water); stir to loosen all the browned particles in pan.
Add chopped giblets, if desired.
Put chicken giblets on to simmer in water to cover, if you care to add them to the sauce later.
In electric frying pan or other large heavy frying pan, combine salad oil with vinegar, brown sugar, catsup, Worcestershire, garlic salt, salt, pepper, celery seed, parsley flakes, and water.
Set in the chicken pieces and cook uncovered over medium heat, turning to brown evenly.
Cook until tender, about 35 minutes.
Remove pieces to a warm platter.
Skim oil from sauce left in pan.
Add 1 cup stock from cooking giblets (or water); stir to loosen all the browned particles in pan.
Add chopped giblets, if desired.
Chef
