Did you know Cary Grant was a secret cook? Tori Avey of The History Kitchen uncovers how the famed actor's past may have inspired this simple, yet delicious recipe.
Adapted from What Actors Eat When They Eat
- 3 chickens, 1 ½ lbs each (or 1 chicken, 4.5 lbs), cut into pieces
- Olive or vegetable oil for frying
- 1 cup ketchup
- ½ cup Worcestershire sauce
- ½ cup water
- ½ cup A-1 sauce
- ¼ cup sugar
- ¼ cup cider vinegar
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 2 tbsp cornstarch (or more if needed)
- Preheat oven to 325 degrees F. Heat olive or 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 till incorporated. Continue to whisk over medium heat till the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil.
- Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven. If you’d like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce. To thicken the leftover sauce, pour it 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.
Tips/TechniquesYou will also need: 9x13 baking dish, saucepan, aluminum foil