Another Family Favorite Recipe

Here's another one of Grandma Judy's best recipes. This is one of Scott's favorite meals.

Barbecue Chicken and Rice

Sauce:

3 c. water

1/2 c. vinegar

1/4 c. minced onion

1 clove

1/2 tsp. garlic powder

1 1/2 tbsp. worcestershire sauce

1/2 c. sugar

1 c. ketchup

2 tsp. salt

1/4 tsp. pepper

1 bay leaf

Put all the sauce ingredients in a pot and bring to a boil. Thicken with a little cornstarch slurry. Cook the chicken for a couple of hours, until it's almost done. Jack up the heat in your oven to 450 degrees F (my oven is hot, so I do it between 400-425, you know your oven best). Pour the sauce over the chicken, and pop back in the oven for 15 minutes. Take it out and baste it again, then back in the oven for another 15 minutes. Take it out and baste it again, then send the bird back in the oven for another 15 minutes. That's 45 minutes in the oven, with three rounds of basting. (The skin will look really dark, and you will wonder if you have burnt it. If the smoke alarm goes off, then yes, you burned supper, take a bow.) Take the chicken out of the oven, remove it to a platter. Skim the fat off the sauce left behind in the pan, and scrape the drippings off the bottom of the roasting pan. Mix six cups of cooled boiled rice in with the sauce, a little at a time, until it's combined. Serve the chicken over the barbecue flavored rice. Yum!!