Gunsmoke Chicken

• 1/2 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1/4 cup bottled smoke
• 3 pounds chicken pieces, trimmed of excess skin and fat

1. COMBINE the Worcestershire sauce, soy sauce, and bottled smoke in a large sealable plastic bag set in a bowl.
2. ADD the chicken.
3. Seal the bag and massage the bag to coat the pieces.
4. Refrigerate for 1 to 2 hours.
5. HEAT the oven to 500F.
6. Remove the chicken from the bag and place it in a roasting pan or on a rimmed baking sheet.
7. Discard the marinade.
8. PUT the chicken in the oven and immediately reduce the temperature to 350F.
9. Bake for 1 1/2 hours for very tender, fall-off-the-bone chicken.
10. Reduce the baking time to 1 hour for chicken breasts.

worcestershire sauce, soy sauce, bottled smoke, chicken

Taken from www.epicurious.com/recipes/food/views/gunsmoke-chicken-391286 (may not work)