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Show Worcestered Barbecue Sauce Has Many Uses ft Y.4. ftV- This barbecue sauce, with its apricot base and Worcestershire Worces-tershire sauce seasoning, could well be the easiest one you've ever made. And one of the most versatile. Just three ingredients quickly mixed together and it's ready to use on any number of different meats before baking. Used in this recipe with chicken, it's equally good with ham, pork chops, ribs and roast duck. The trick that makes it so quick and easy to prepare is the use of Worcestershire sauce. In one measure you get the mingled flavors of eschalots, garlic and onions, anchovies, tamarind, vinegar, soy, sugar and numerous spices, all aged together in a smoothly blended condiment. It's a perfect flavor foil for the tart-sweetness of apricot preserves. SAUCY BAKED CHICKEN 1 jar (12 oz.) apricot preserves 1 envelope (1.37 oz.) dehydrated onion soup mix 3 tablespoons original Worcestershire sauce 2 chickens (2-12 lbs. each), cut in serving pieces Preheat oven to 350" F. In a small bowl combine apricot preserves, onion soup mix, and Worcestershire sauce. Place chicken in a shallow baking pan. Spoon sauce over chicken. Bake, uncovered, for one hour. Increase oven temperature to 450 F. Bake 10 minutes longer. If desired, spoon half of the sauce on one chicken; cover and refrigerate refrig-erate remaining sauce for future use on ribs, duck, pork chops, ham, etc. Yield: 8 portions. |