In the Kitchen Tonight…President Eisenhower’s Barbecue Chicken

I love making historical recipes! Tonight I chose to highlight one of President Eisenhower’s meals: Barbecue Chicken. It’s very simple to make and can be made with the ingredients that you may already have in your own kitchen. As a side dish, I quartered and boiled a few red potatoes and added rosemary as a garnish. It was delicious!

President Eisenhower’s Barbecue Chicken

Ingredients

2 tablespoons vegetable oil

1 (3 -3 1/2 lb) roasting chickens, cut up

1 onion, peeled and chopped

1⁄2 cup celery, chopped

2 tablespoons cider vinegar

2 tablespoons brown sugar

1⁄4 cup lemon juice

1 cup ketchup

3 tablespoons Worcestershire sauce

1⁄3 tablespoon yellow mustard

1 cup water

salt, to taste

1 pinch red pepper flakes

Directions

In a large skillet, heat the oil over medium high heat.

Brown the chicken pieces, in batches if necessary to avoid crowding the skillet.

When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish.

Add the chopped onion and celery to the oil remaining in the skillet.

Cook until the vegetables soften, 5-8 minute.

Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water.

Mix well and taste; adjust seasoning to your taste.

Add red pepper flakes, to taste.

Simmer the sauce for 30 min to blend the flavors together.

While sauce is simmering, preheat the oven to 325ºF.

Pour the sauce over the browned chicken in the casserole dish.

Cover the dish with foil and bake for about 1 hour, or until the juices run clear.

You can find more Eisenhower family recipes right here

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