An old school, low and slow way to cook up a barbecue sauced chicken in the oven, the way that grandma used to make it.

Old School Oven Barbecued Chicken

This oven barbecue chicken is a great way to get indoor barbecue flavor when the grill is covered under snow, it's just too darned cold or you're too tired to fool with grilling. And yes, I realize that pouring commercially bottled barbecue sauce over chicken and baking it is absolutely deliciously easy, this recipe is the old school way of baking up a barbecued chicken dish.

The chicken cooks low and slow with a few interruptions for basting - y'all pretty much know how much I adore that method of cooking by now don't you?  It's a simple and delicious supper anytime, and the result is a tender, juicy and very flavorful barbecue chicken.

You start by searing some chicken in a combo of butter and olive oil - I used a whole chicken I cut up myself this time but you can do this with your favorite pieces if you prefer. Just adjust your cooking times accordingly. Transfer the chicken to a baking dish.

Saute about half of a sliced, medium sized onion in the same pan you cooked the chicken in, just until the onion is softened. Deglaze the pan with a splash of water, scrape up the browned bits in the pan, and transfer the contents over the chicken.

Whisk together the chili sauce, water, brown sugar, paprika, apple cider vinegar, Worcestershire sauce, Kitchen Bouquet, liquid smoke, hot sauce, and red pepper flakes. I decided to add in some mustard to mine this time, making a sort of Carolina style I suppose, but you can omit the mustard if you prefer. Pour that mixture all over the top of the chicken. Bake at 325 degrees F, uncovered, for about 1-1/2 hours, or until chicken is cooked through, basting several times.

Kitchen Bouquet and Colgin brand Liquid Smoke are both pantry staples here in my kitchen, and really, in this part of The Deep South for those folks who still do a lot of scratch cooking. I use one or both of them regularly in many of my sauces. Kitchen Bouquet is a browning and seasoning sauce made from caramelized vegetables and it's used to enhance sauces and gravies. Liquid Smoke, which is like a liquid form of condensed smoke, adds a smokey flavor to the sauce. Each add their own elements of flavor, so use them if you have them, but if they aren't something you keep on hand or can't find, simply omit the two.

By the way, anybody else still have one of these baking dishes hanging around? I've had this Cornflower Blue baker since 1977, and believe it or not, I have used it regularly ever since. Guess it's pretty much a vintage piece now, sorta like me.

For more of my favorite chicken recipes, visit my page on Pinterest!



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Recipe: Old School Oven Barbecued Chicken

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 1 hour 30 min |

Yield: About 4 to 6 servings

Ingredients

• 1 (3-4 pound) whole chicken, cut up
• Kosher salt and freshly cracked black pepper, to taste
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1/2 medium onion, sliced thin
• 1 cup of chili sauce or ketchup
• 1 cup of water
• 2 tablespoons of brown sugar
• 1 teaspoon of paprika
• 1/8 cup of apple cider vinegar
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of Kitchen Bouquet, optional
• Splash of liquid smoke, optional
• 1 teaspoon hot sauce
• Couple dashes of dried, red pepper flakes
• 1 tablespoon of yellow mustard, optional

Instructions

Preheat the oven to 325 degrees F. Heat the olive oil and butter in a large skillet in slightly over medium heat. Season one side of the chicken with salt and pepper, placing the seasoned side down in the skillet. Once in the pan, season the top and when browned, turn to brown the other side. Remove to a roasting or baking pan. Add the sliced onion to the pan drippings and cook until tender and lightly browned. Deglaze the pan with a splash of water, scraping up the browned bits in the pan. Pour over the chicken.

Meanwhile whisk together all of the remaining ingredients. Pour over chicken and bake, uncovered, at 325 degrees F, basting several times, for about 1-1/2 hours or until juices run clear.

Crockpot: Follow all directions and add chicken, then onions and then sauce to the crockpot. Cover and cook on low for about 6 to 8 hours for a whole cut up chicken. Remove the skin from larger pieces for best results.

Source: http://deepsouthdish.com

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Posted by Mary on January 9, 2011

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