Barbecued Fried Chicken

This is a light, easy to fix chicken recipe works as well today as it did in the 1940s. I used chicken breasts instead of a whole fryer and they turned out moist and flavourful. The recipe comes from the 1944 edition of The Good Housekeeping Cook Book.

2 1/2 lb fryer chicken, cut up
4 tbsp salad oil or fat
2 tbsp Worcestershire sauce
1 tbsp vinegar
1 tbsp bottled thick meat sauce
1 tbsp granulated sugar
1/4 c catsup
dash tabasco sauce

• Wash the fryer and dry it slightly. 
• You can reserve the backbone, neck, and wing tips for making chicken broth later.
• Heat the salad oil in a skillet, then add the chicken. 
• Brown on all sides over high heat. 
• Remove the chicken and place in a shallow baking pan. 
• Mix the remaining ingredients and pour over the chicken. 
• Bake uncovered in a moderate oven of 350°F for one hour or until the chicken is tender
• Baste every 10 minutes with the sauce in the pan. 
• Place in a broiler oven which has been preheated and allow to brown slightly. 
• Make sure it doesn’t burn. 
• Remove from broiler. 
• Put the chicken on a platter and pour the remaining sauce over it to serve. 
• Serves 4.

The Good Housekeeping Cook Book.1944