Texas Broiler Barbecued Chicken

I discovered this recipe in a high school home economics class at Stafford High School. Miss Yoxell was our teacher; the assignment was to look through recipe books and handwrite our favorites onto recipe cards.

Our kitchen group ended up making this recipe and then I shared it with my mom and its been a family favorite ever since.

Please notice that the recipe is correctly written starting with name followed by number of servings. The ingredients are listed in order of use and correspond exactly with the descriptive preparation steps that even include tips such as "bake 2 hours or until tender."  

Texas Broiler Barbecued Chicken   Makes 8 servings

2 large, or 3 small, ready-to-cook fryers, cut up               

1 teaspoon salt                                                                               

1/8 to 1/4 teaspoon pepper                                                                       

1/2 cup (1 stick) butter or margarine                                             

1/4 cup granulated sugar                                            

2 tablespoons all-purpose flour                                                                     

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon dry mustard      

1/4 teaspoon pepper  

1/3 cup white vinegar         

2 tablespoons Worcestershire sauce  

Dash liquid hot pepper seasoning (such as Tabasco)                    

3 tablespoons hot water

1. Preheat oven to 300°.
2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
   
3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.

   

   Spoon excess juices over chicken (above)
   and then drain excess (below)

   
4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
   
   
   
   
5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.
   

Recipe without photos . . .

Texas Broiler Barbecued Chicken   Makes 8 servings

2 large, or 3 small, ready-to-cook fryers, cut up               

1 teaspoon salt                                                                                

1/8 to 1/4 teaspoon pepper                                                                        

1/2 cup (1 stick) butter or margarine                                              

1/4 cup granulated sugar                                             

2 tablespoons all-purpose flour                                                                      

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon dry mustard       

1/4 teaspoon pepper   

1/3 cup white vinegar          

2 tablespoons Worcestershire sauce   

Dash liquid hot pepper seasoning (such as Tabasco)                     

3 tablespoons hot water

1. Preheat oven to 300°.
2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.
4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.