Sweet and Hot Chicken...

 

This is the award winner with her recipe....

 

Sweet and Hot Chicken

Mrs. Vincent C. Solomon

 

1 /2 cup butter

1/2 cup current jelly( or light colored tart jelly)

1/4 cup Worcestershire sauce

1 large clove garlic,minced

1 Tablespoon mustard

1 teaspoon powdered ginger

1 teaspoon powdered sugar

1 cup orange juice

3 dashes tobacco sauce

1 quartered chicken or 2 to 4 Cornish hens

 

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken on baking dish and pour sauce over it and let marinade overnight. Turn occasionally.

 

Topping

 

4 Tablespoon butter

2 Tablespoon mustard

1/4 cup brown sugar

 

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook 1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is an even dark brown . Serve with rice.