Plum-Sauced Chicken

Name: Plum-Sauced Chicken
Prep time: P1H
Cook time: P1H
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: plum jelly; corn syrup, dark; lemon juice; onion powder; chicken, whole; worcestershire sauce; corn oil; salt; ginger

Yield

8 servings

Prep

60 min

Cook

60 min

Ready

2 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	plum jelly	*
¼	cup	corn syrup, dark
1	tablespoon	lemon juice
2	teaspoons	onion powder
6	pounds	whole chicken two birds, cut in eighths
¼	cup	worcestershire sauce
2	tablespoons	corn oil
2 ½	teaspoons	salt
½	teaspoon	ginger ground

Ingredients

Amount	Measure	Ingredient	Features
237	ml	plum jelly	*
59	ml	corn syrup, dark
15	ml	lemon juice
1E+1	ml	onion powder
2.7	kg	whole chicken two birds, cut in eighths
59	ml	worcestershire sauce
3E+1	ml	corn oil
13	ml	salt
2.5	ml	ginger ground

Directions

Combine all ingredients except chicken in a large bowl; mix until blended 2. Add chicken pieces, turning to coat.
Cover and refrigerate 1 hour.
Place chicken pieces on a rack in a foil-lined shallow roasting pan.
Bake in preheated 350℉ (180℃) oven 45 minutes, basting chicken with plum jelly mixture occasionally; turn once.
Increase oven temperature to 450 F; bake chicken, basting with sauce twice, until well glazed, about 15 minutes.
Remove drippings from pan; skim off fat.
Serve drippings hot as a sauce with the chicken. NOTE: Serve with hot cooked rice and cooked snow peas.