Years ago, when barbecue grills were not gas or electric and charcoal was the only option, cooking outdoors was a special event. In my family, we only grilled on holidays or maybe on a Saturday night when the neighbors came over for a cookout. But, my mother would often "barbecue" ribs, chicken, or pork chops in the oven. I especially loved her oven barbecued chicken. It was so juicy and the sauce was quite tangy. The meat just fell off of the bones. I have recently found her recipe for Oven Barbecued Chicken written on the back cover of one of her church cookbooks.
Please, if you prepare this for your family, don't use boneless, skinless chicken breasts. Find a 21/2 to 3 pound chicken in the meat department and have the butcher prepare it for frying, including the pulley bone. Springer Mountain has smaller sized chickens that are perfect for this recipe. They are a little pricey, but well worth the money.
Oven Barbecued Chicken
2 1/2 to 3 pounds of chicken pieces
1 cup flour
salt and pepper
1/4 cup salad oil
1 large Vidalia onion
1 cup catsup
1 cup water
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons prepared mustard
Salt and pepper chicken pieces
Dredge chicken in flour and brown in the 1/4 cup oil, turning once, about 3 minutes on each side- on medium high heat in large skillet
Remove chicken pieces from skillet and place in Dutch Oven with tight fitting lid
Slice Vidalia onion into rings and place on browned chicken pieces
Add final seven ingredients to medium mixing bowl. Whisk until thoroughly mixed.
Pour sauce over chicken pieces.
Cover and bake in a 325 degree oven one and one half hours.
You are going to make your family very happy. Children need to learn the joy of a drumstick covered in barbecue sauce. Some things are just too good to be forgotten.