Product Recipes
- 2 chickens (3-4 pounds each)
- 1/2 cup celery, sliced
- 1 can mushrooms, sliced with liquid
- 1 medium onion, sliced
- 2 large carrots, sliced thin
- 1 green pepper, sliced
- 1/4 cup catsup and/or chili sauce
- 2tbsp A1. Sauce
- 2 tbsp granulated sugar
- sea salt
- white pepper
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp dry mustard
- 1/4 cup vinegar
- 1 tbsp lemon juice
Wash chicken, cut into very small pieces (about 16 sections each). All joints separated. Each breast halved. Salt pieces and place in large oven roaster. Mix all sauce ingredients together. Add any other spices, condiments, juices, and leftover vegetable stock you may have in refrigerator. Add all vegetables to chicken and cover with sauce mixture. Add water to cover chicken. Cover roasting pan and bake in 325° F oven 2 hours. Add water when needed, turning chicken pieces. Uncover pan and continue to bake 1 more hour, turning chicken frequently. Sauce will thicken and reduce in volume. Chicken will turn golden and tender. Serve over noodles or rice. Serves 6.
