Roast BBQ Chicken
ready in 1 hr 15 min.
- 1 whole chicken (cut into pieces)
- vegetable oil (for frying)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Ketchup
- ½ cup Worcestershire sauce
- ½ cup water
- ½ cup A-1 Steak sauce
- ¼ cup sugar
- 1 tsp Cider vinegar
- 1 onion (diced)
- 1 clove garlic cloves (minced)
- 2 Tbsps Corn starch
- Corn starch (to thicken sauce)
Preheat oven to 325 degrees F / 160 degrees C. Heat vegetable oil in a large skillet over medium till hot. Fry the chicken pieces in the hot oil in batches till browned. Season with salt and pepper as you cook. Place browned chicken pieces in a 9x13 baking dish.
In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic; whisk together over medium heat till warm. In a small bowl, whisk together 2 tbsp cornstarch with 2 tbsp cold water till smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking until incorporated. Continue to whisk over medium heat until the sauce is thickened.
Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil.
Bake the chicken for 1 hour, or until the meat is tender and well cooked. Transfer chicken to a serving dish.
Skim the fat drippings from the top of the sauce left in the baking dish. Pour sauce into a saucepan and heat over medium. Mix together equal amounts of cornstarch and water, a half tablespoon at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, till desired consistency is reached. Serve chicken warm with the thickened barbecue sauce on the side.