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<blockquote data-quote="moreluck" data-source="post: 133813" data-attributes="member: 1246">Pres. Eisenhower&#039;s Favorite BBQ Chicken&nbsp;2 tablespoons vegetable oil 1 (3-3 1/2 lb) roasting chickens, cut up 1 onion, peeled and chopped 1/2 cup celery, chopped 2 tablespoons cider vinegar 2 tablespoons brown sugar 1/4 cup lemon juice 1 cup ketchup3 tablespoons worcestershire sauce 1/3 tablespoon yellow mustard 1 cup water salt, to taste 1 pinch red pepper flakes<ol>
<li data-xf-list-type="ol">In a large skillet, heat the oil over medium high heat.</li>
<li data-xf-list-type="ol">Brown the chicken pieces, in batches if necessary to avoid crowding the skillet.</li>
<li data-xf-list-type="ol">When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish.</li>
<li data-xf-list-type="ol">Add the chopped onion and celery to the oil remaining in the skillet.</li>
<li data-xf-list-type="ol">Cook until the vegetables soften, 5-8 minute.</li>
<li data-xf-list-type="ol">Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water.</li>
<li data-xf-list-type="ol">Mix well and taste; adjust seasoning to your taste.</li>
<li data-xf-list-type="ol">Add red pepper flakes, to taste.</li>
<li data-xf-list-type="ol">Simmer the sauce for 30 min to blend the flavors together.</li>
<li data-xf-list-type="ol">While sauce is simmering, preheat the oven to 325ºF.</li>
<li data-xf-list-type="ol">Pour the sauce over the browned chicken in the casserole dish.</li>
<li data-xf-list-type="ol">Cover the dish with foil and bake for about 1 hour, or until the juices run clear.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 133813, member: 1246"] Pres. Eisenhower's Favorite BBQ Chicken 2 tablespoons vegetable oil 1 (3-3 1/2 lb) roasting chickens, cut up 1 onion, peeled and chopped 1/2 cup celery, chopped 2 tablespoons cider vinegar 2 tablespoons brown sugar 1/4 cup lemon juice 1 cup ketchup 3 tablespoons worcestershire sauce 1/3 tablespoon yellow mustard 1 cup water salt, to taste 1 pinch red pepper flakes [LIST=1] [*]In a large skillet, heat the oil over medium high heat. [*]Brown the chicken pieces, in batches if necessary to avoid crowding the skillet. [*]When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish. [*]Add the chopped onion and celery to the oil remaining in the skillet. [*]Cook until the vegetables soften, 5-8 minute. [*]Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water. [*]Mix well and taste; adjust seasoning to your taste. [*]Add red pepper flakes, to taste. [*]Simmer the sauce for 30 min to blend the flavors together. [*]While sauce is simmering, preheat the oven to 325ºF. [*]Pour the sauce over the browned chicken in the casserole dish. [*]Cover the dish with foil and bake for about 1 hour, or until the juices run clear.[/LIST] [/QUOTE]

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