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A work in progress.
COVERED CHICKEN*
1 medium frying chicken (about 3-4 lbs.) 1 cup bottled barbecue sauce (I used Bull's Eye brand)
1/4 cup prepared mustard (I used Gulden's Spicy Brown mustard)
2/4 cup honey mustard sauce (I used Kona Coast brand) 1 tablespoon honey
Preheat oven to 450 degrees F.
Rinse chicken, remove giblets and rinse interior. Cut up into pieces (use of scissors is helpful
here): drumsticks (2), thighs (2), wings (2), breasts (split in two, cut each half into three
pieces), back (split and cut into three or four pieces).
Combine sauce ingredients and heat in saucepan over low heat.
Cut a small sheet of aluminum foil for each piece of meat. Place meat on foil, sprinkle with salt
and pepper, coat on each side with sauce, roll up and seal. Place wrapped pieces on cookie sheet.
Put in oven, reduce heat to 400 degrees F, bake 40 minutes. Unwrap chicken, place pieces on another
foil-covered cookie sheet, place under broiler and broil 3 to 4 minutes.
*NOTE: This recipe was inspired by the "Memphis Wood's Covered Chicken" recipe in Ernest Matthew
Mickler's _White Trash Cooking_ (Ten Speed Press,
3). The original recipe called only for French's yellow prepared mustard, not the barbecue sauce,
honey, etc. I didn't have yellow mustard on hand, so I used the other stuff. I also ran out of
sauce by the time I got to the six breast pieces, so had to make up a little more sauce.
The flavor is interesting. What surprised me was how much juice was left over when I unwrapped the
chicken pieces. This makes juicy, tender chicken.
-- dkra
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dkraatmmiiidotixdotnetcomdotcom [Subtract two thousand and (one plus two), plus the "." of course.]