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Plum-Sauced Chicken

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8 servings


60 min


60 min


2 hrs
Trans-fat Free


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


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


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

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 108762% from fat
 % Daily Value *
Total Fat 75g 115%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 1133mg 47%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 177g
Vitamin A 24% Vitamin C 3%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

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