Amazing Chicken

Wow this have a ton of flavor!

I love using the paper bag method of coating chicken. I don’t know why. It does make be remember those old commercials from the ’80’s - “it’s shake and bake, and I helped!” I always wanted to use shake and bake, but we never did. Maybe that’s why. . .

I have also gotten very good at breaking down a chicken in the last year since starting this blog. When I started, I really butchered the chickens - and not in a good way. Now I can break down a chicken in a matter of minutes, and keep most of the skin intact.

And I always save the carcass to make my own stock. Sometimes I freeze the carcass until I have several and make a big batch. In order to can chicken or beef stock you have to use a pressure cooker so I always want to have several jars. It seems like a pain when there is only one or two.

The barbecue sauce is a nice, simple sauce with tons of flavor. It does thicken a bit during cooking. Honestly though, it gets a little greasy. So before serving you need to strain off the fat a bit.

There was not a ton of sauce left over after the cooking time. I would maybe double the recipe so that there was more of the goodness to serve.

The chicken was very moist. Browning it fist locks in the flavor and the juices.

We really loved this recipe. It is absolutely going on my make again list!

TEXAS BARBECUE CHICKEN

1 Fryer Chicken

3/4 Cup Flour

1 Tablespoon Salt

1 Teaspoon Paprika

3 Tablespoons Butter

SAUCE

1 Teaspoon Salt

1/4 Teaspoon Pepper

1 Teaspoon Paprika

1 Tablespoon Sugar

1 Clove Garlic, Minced

1/2 Cup Chopped Onion

1/2 Cup Water

1 Cup Ketchup

1/4 Cup Lemon Juice

2 Tablespoons Butter

Combine all sauce ingredients, except lemon juice and butter, in a saucepan. Heat to boiling, lower heat and simmer uncovered for 20 minutes. Remove from heat and lemon juice and butter. Mix well. Cut chicken into pieces. Add to a paper bag with flour and seasonings. Shake well to coat chicken. Melt butter in a heavy skillet. Add chicken and fry until golden brown. Add sauce. Cook slowly for 40 to 45 minutes. Turn frequently.