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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | Ketchup low carb/reduced sugar | 3/4 | cup (8 fl oz) | water | 1/2 | cup | apple cider vinegar | 1/2 | cup, unpacked | brown sugar | 3 | tablespoons | Dry Mustard | 1 1/2 | tablespoons | onion powder | 1 1/2 | tablespoons | garlic powder | 3/4 | teaspoon | cayenne pepper | 3 | tablespoons | Worcestershire sauce | 82 | pounds, raw | whole chicken |
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Steps
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Sequence
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Step
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| | 1 | 1 PAN: 18 X 26-INCH SHEET PAN(20 SERVINGS/PAN) TEMPERATURE: 400 F. OVEN 375 F. CONVECTION OVEN PREPARATION INSTRUCTIONS: THAW CHICKEN UNDER REFRIGERATION. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE SKIN SIDE UP ON SHEET PANS.
2 BAKE AT 400 F 70 MINUTES OR UNTIL INTERNAL TEMPERATURE IS 165 F. DRAIN OR SKIM OFF EXCESS FAT.
3 COMBINE CHILI SAUCE, CATSUP, VINEGAR, WORCESTERSHIRE SAUCE, MUSTARD, RED PEPPER, BLACK PEPPER AND SALT. BRING TO A BOIL. REDUCE HEAT; SIMMER 5 MINUTES.CHILI POWDER MAY BE USED IN PLACE OF CHILI SAUCE.
4 DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS.
5 BAKE AT 375 F. 25 MINUTES OR UNTIL DONE (165F.)
6 BRUSH WITH REMAINING SAUCE.BBQ SAUCE PREPARED MAY BE USED INSTEAD. |
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