Barbecued Chicken Bake Recipe

• 1 (4 lb.) broiler fryer
• 1 1/2 to 2 c. catsup
• 1 c. water
• 1/4 c. vinegar
• 1/4 c. firmly packed brown sugar
• 1/2 c. minced onion
• 1 stalk celery, minced
• 1 tbsp. prepared mustard
• 1 tbsp. Worcestershire sauce
• Dash of warm sauce
• 2 tbsp. vegetable oil

1. Remove giblets from cavity of chicken and reserve for another recipe.
2. Rinse chicken with cool water, and pat dry.
3. Fold neck skin of chicken over back, and secure with a wooden pick.
4. Lift the wingtips up and over back so they are tucked under the chicken.
5. Press chicken, and set aside.
6. Combine remaining ingredients except vegetable oil in a large saucepan.
7. Bring to a boil; reduce heat, and simmer 30 min.
8. Heat oil in a Dutch oven; add in chicken, and brown on all sides.
9. Place in a 13 x 9 x 2 inch baking pan.
10. Pour sauce over chicken, and cover pan tightly with aluminum foil.
11. Bake at 350 degrees for 1 1/2 hrs or possibly till done.
12. Yield: 4 to 6 servings.

catsup, water, vinegar, brown sugar, onion, celery, mustard, worcestershire sauce, warm sauce, vegetable oil

Taken from cookeatshare.com/recipes/barbecued-chicken-bake-41858 (may not work)