Ingredients
- 24 broiler-fryer chicken parts
- 1 lg. onion, sliced and separated into rings
- 2 green peppers, cut into 1 inch strips
- 2 ribs celery, sliced diagonally
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 6 tablespoons butter
- 1 cup catsup
- 1/2 cup vinegar
- 1 teaspoon rosemary, crushed
- 1/2 teaspoon dry mustard
- 1 chicken bouillon cube
Make it step by step
- In large baking pan, arrange chicken in single layer, skin side down. Place onion rings, pepper strips and celery over chicken; sprinkle with salt and pepper.
- In small saucepan over low heat, melt butter. Add catsup, vinegar, rosemary and mustard; bring to boil. Add bouillon cube and stir until dissolved. Spoon mixture over chicken and vegetables. Cover and refrigerate at least 4 hours or overnight. (Can be baked without the waiting period.)
- About 1 hour before serving time, place in 400 degree oven. Cook 30 minutes; turn, basting generously and cook 30 minutes more or until fork can be inserted in chicken with ease. Makes 12 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.