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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 587660" data-attributes="member: 1246"><p>Blackberry-Barbecued Chicken </p><p> </p><p>This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months.</p><p>Barbecue Sauce</p><p></p><ul> <li data-xf-list-type="ul">1 tablespoon canola oil</li> <li data-xf-list-type="ul">1 cup walla walla onion or other sweet onion, chopped</li> <li data-xf-list-type="ul">1/2 cup red wine</li> <li data-xf-list-type="ul">2 pints blackberries (fresh or frozen)</li> <li data-xf-list-type="ul">1/4 cup firmly packed light brown sugar</li> <li data-xf-list-type="ul">1 teaspoon soy sauce</li> <li data-xf-list-type="ul">3 1/2 lbs whole chickens, cut into 8 serving pieces</li> <li data-xf-list-type="ul">1/2 teaspoon coarse salt</li> <li data-xf-list-type="ul">1/2 teaspoon fresh ground pepper</li> </ul> <ol> <li data-xf-list-type="ol">To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.</li> <li data-xf-list-type="ol">Add the onion and cook, stirring frequently, until soft, about 5 minutes.</li> <li data-xf-list-type="ol">Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.</li> <li data-xf-list-type="ol">Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.</li> <li data-xf-list-type="ol">Set aside.</li> <li data-xf-list-type="ol">While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.</li> <li data-xf-list-type="ol">Oil the grill rack.</li> <li data-xf-list-type="ol">Sprinkle the chicken with the salt and pepper.</li> <li data-xf-list-type="ol">Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.</li> <li data-xf-list-type="ol">Baste with the sauce and cook for 5 minutes longer.</li> <li data-xf-list-type="ol">Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.</li> <li data-xf-list-type="ol">Some pieces will cook more quickly than others.</li> <li data-xf-list-type="ol">The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.</li> <li data-xf-list-type="ol">Transfer the chicken pieces to a platter and brush with additional sauce.</li> <li data-xf-list-type="ol">Serve immediately.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 587660, member: 1246"] Blackberry-Barbecued Chicken This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months. Barbecue Sauce [LIST] [*]1 tablespoon canola oil [*]1 cup walla walla onion or other sweet onion, chopped [*]1/2 cup red wine [*]2 pints blackberries (fresh or frozen) [*]1/4 cup firmly packed light brown sugar [*]1 teaspoon soy sauce [*]3 1/2 lbs whole chickens, cut into 8 serving pieces [*]1/2 teaspoon coarse salt [*]1/2 teaspoon fresh ground pepper [/LIST][LIST=1] [*]To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil. [*]Add the onion and cook, stirring frequently, until soft, about 5 minutes. [*]Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes. [*]Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl. [*]Set aside. [*]While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high. [*]Oil the grill rack. [*]Sprinkle the chicken with the salt and pepper. [*]Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes. [*]Baste with the sauce and cook for 5 minutes longer. [*]Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer. [*]Some pieces will cook more quickly than others. [*]The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense. [*]Transfer the chicken pieces to a platter and brush with additional sauce. [*]Serve immediately. [/LIST] [/QUOTE]
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