How To make Applesaucy Chicken
2.00 tb Vegetable oil
1.00 md Onion, finely chopped (about
-3/4 cup) 1.00 c Unsweetened applesauce
1.00 c Ketchup
0.25 c Cider vinegar
2.00 tb Light brown sugar, firmly
-packed 1.00 tb Worcestershire sauce
Freshly ground black pepper, -to taste 1.00 Chicken (3 1/2 to 4 pounds),
-cut in 8 pieces
Fresh herb sprigs, optional
Start fire in grill, placing rack 4 inches above coals (see note). Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve garnished with herb sprigs.
NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through.
Makes 4 to 6 servings.
[ REDBOOK; July 1990 ]
How To make Applesaucy Chicken's Videos
How to Make Old Time Fried Chicken
Learn Piano App FREE:
Like us on Facebook!
Check out our official Mahalo page:
This recipe is provided by Recipe.com:
Visit The Gourmet Travelista!
Learn how to make old time fried chicken with the help of Mahalo and Judith Jones, food writer and reporter of the Gourmet Travelista! Enjoy!
Check out all of Mahalo's Cooking videos here:
Check out these related Mahalo pages:
How to Make the Best Asian Marinade:
How to Make Asian Baked Salmon:
How to Properly Cut a Salmon Filet:
How to Properly Prepare a Salmon:
How to Simply Skin a Salmon Filet:
How to Make Delicious Maple Marinade:
How to Properly Poach a Salmon:
How to Make the Best Salmon Cakes:
How to Properly Choose Your Salmon:
How to Make Savory Maple Salmon:
How to Make Lemon Rosemary Salmon:
Check out these Mahalo How-To Playlists:
How to Use Facebook:
How to Use Adobe Photoshop:
How to Speak French:
How to Speak Italian:
How to Speak Japanese:
How to Speak Spanish:
How to Get into Shape:
How To Become a Pharmacist:
How To Become a Photographer:
How To Get a Job:
How To Make Cocktails:
How To Make Coffee Drinks:
Apple Pork Roast
A wonderful recipe from my Everything Apple Pinterest Board using Granny Smith apples and pork roast.
A very stinky container - culturing fruit flies for Hawaiian Mourning Geckos
Rustic Chicken & Apple | lightweight backpacking, hiking, camping recipe
FIND MORE RECIPES @ outdooreats.com
Recipes | Meals Plans | Cookbooks
Chef Corso Channel here: @chefcorso
Facebook/Instagram/TikTok: outdooreats365
Throw away your packaged meals and cook with REAL food.
Elevate your meals with Outdoor Eats.
Don’t be afraid of fresh ingredients. They aren’t as hard to use as you think.
Amazing, fast, easy recipes for backpacking, hiking, thru hiking, climbing or any outdoor activity.
All recipes:
-10 ingredients or less
-ready in 30 min or less
-as low as 4 oz/serving
-no pre prep, no dehydrating
-use easy to find ingredients
+ many dietary restriction specific recipes
Get out there and cook! We can show you how!
Get outside
Eat well
Share the tasty experience
PANTRY
Coconut milk powder:
Soy sauce powder:
Olive oil packets:
Coconut oil packets:
Miso paste:
Szechuan ramen spice pack:
Better ramen:
Black ramen:
Rice noodles:
Sweet potatoes, instant:
Bacon, precooked:
Parmesan crisps:
Sesame snaps:
Shiitake mushrooms, dried:
Dehydrated pinto beans:
Chickpea snacks:
Hemp hearts:
Couscous, instant:
Peanut butter powder:
Smoked paprika:
Black vinegar:
Tomato paste, tube:
Pesto tube:
PROTEIN
Beef jerky:
Summer sausage:
Landjaegers:
Eggs, powdered:
BEVERAGE
Instant coffee, bulk:
Alpine start instant coffee:
Wildland coffee:
Shroof, mushroom coffee alternative:
Coconut water powder:
EQUIPMENT
Foldable camp knife:
Mini spatula:
Light my fire titanium spork:
Butane lighter, refillable:
Outdoor Element pot/pan grippers:
Mini cutting board:
Neck gaiter/buff:
Utensil tote:
Stuff sacks:
Reusable ziplocs:
Stasher silicone bags:
Compostic eco ziploc bags:
CampSuds:
Propane gas growler, refillable:
Platypus water filter:
Steripen:
Miir Water bottle:
Miir camp mug, 16 oz:
Miir camp mug, 6 oz:
Enamelware bowls:
Collapsible bowls:
Near zero solo stove:
MSR windburner stove set:
Jetboil Stash stove set:
MSR pot set:
Windscreen:
Toaks 750 ml pot:
mustard and apple sauce alec
haha
Let’s Make a Fruitcake!
Have you ever wanted to make a fruitcake but had no idea where to start? For our 2nd Annual Very Cherry Bombe Friendsgiving finale, you get the chance to learn how! Food blogger and fruitcake pro Megan Keno of Country Cleaver, along with Cherry Bombe’s Donna Yen, demo this holiday classic, answer any questions, and show the best tips and tricks for the recipe project. Thank you to California Prunes for supporting this event!
Don’t miss the latest issue of Cherry Bombe magazine, No. 17: The Cooks & Books issue, here: