Chicken with Barbecue Sauce from The Times Cookery Book by Katie Stewart
Joint the chicken into eight pieces. Trim neatly and season with salt and pepper. Turn on the oven heat to hot (400°F, 200°C or Gas No. 6) and heat half the butter in a large roasting pan. When...
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Baster
- Oven
- Stove
Ingredients
- 2 oz (50 g) soft brown sugar
- 1 teaspoon made mustard
- 4 tablespoons tomato ketchup
- 2 tablespoons wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 (3 lb) (1½ kg) chicken
- freshly milled pepper
- salt
- 1 tablespoon oil
- 2 oz (50 g) butter
- 1 green pepper
- 2 onions
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