“We do have a family that loves to bake and cook, thanks mostly to my mom who was a stay-at-home mom for all nine of us kids,” shares Sue Kirkland of Buffalo, New York.
“My grandma was at our house a lot helping Mom. Besides Grandma’s chicken fricassee and soup, I mostly remember her ironing! Family dinners were an everyday thing for us growing up—you can only imagine the size of our dinner table.
“We always had room for one more, even when all nine kids were around the table. Festive meals usually included friends and foreign exchange students (some stayed as long as two years, some as briefly as a weekend to visit Niagara Falls) and were full of talk and creative confusion.
“My siblings are now spread all over the country but when we all got together this past summer for the first time in six years there was tons of food, a very lively volleyball game and lots of laughs.”
Sue’s recipe for Barbecue Chicken would be a hit at any family picnic, big or small.
Roasting the chicken low and slow makes this a nice recipe for Sunday dinner.
Wash the chicken pieces and pat dry. Put the brown sugar and BBQ 3000 in a zip-top bag and shake to combine. Add the chicken pieces and shake to coat. Separate and place on a foil-lined baking sheet. The chicken tastes even better if it is refrigerated for an hour or two before cooking.
Roast in a preheated low oven (300-325°) on a foil-lined baking sheet for 11/2-2 hours, or until a meat thermometer reads 165° when inserted into the thickest parts of the chicken. Don’t turn the chicken during cooking, or it will lose its nice glazed top.
Nutritional Information: Servings 8;
Serving Size 4 oz. (119g); Calories 200; Calories from fat 90; Total fat 10g; Cholesterol 90mg; Sodium 410mg; Carbohydrate 4g; Dietary Fiber 0g.