Sticken Chicken

From: pattycake #2

On Jun 22, 2008

Made this once and it was so so good, my son keeps requesting it and I am so glad that I found the recipe again! I used bone in skin on thighs, and I did brown them before I baked them

From: Lakerdog2

On Jun 18, 2008

YUM! I used a 5 lb chicken and cooked in it my rotisserie. I basted the chicken during the last hour with the sauce. I also pushed some of the rub (minus the flour) under the skin to flavor the meat. Thanks! (Forgot the stars the first time!)

From: Marie Nixon

On Jan 16, 2005

Nice and sweet tasting. Now that I am reviewing the recipe I noticed that I forgot to put in the Worcestershire sauce. Darn it! I'll get it right next time. I used all chicken breast pieces and there was no fat to drain at all as suggested in step 7. I sprayed the pan lightly with vegetable spray before putting the chicken in. I used only 1/2 of the chicken amount but made the full sauce amount. Then when it came time to add the sauce to the chicken, I only poured in 1/2 of the amount. The other half I left in the saucepan and thickened with 1 tablespoon of cornstarch mixed with 1 tablespooon of cold water. That made a very nice dipping sauce for the completed chicken.

From: Zookeenee

On Feb 13, 2005

It was very good. I had to abbreviate the cooking time so I cooked it at 350 for about 20 min then I added the sauce and finished it for another 10 min. I also reserved half the sauce and thickened it with a TBLS cornstarch mixed with a TBLS water.