Ingredients:

1 chicken – cut into 8 pieces
1 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoon white vinegar
1 tablespoon instant minced onion
2 tablespoon Worcestershire or steak sauce
2 tablespoons mustard

Preparation:

Preheat the oven to 350F. Place the chicken in a 9″ x 13″ baking dish that has been coated with nonstick cooking spray and bake for 25 minutes.
Meanwhile, in a medium-sized bowl, mix together the remaining ingredients.
Preheat the grill to medium heat. Coat the chicken with the sauce mixture and place on the grill.
Grill for 15 to 20 minutes, or until the juices run clear and no pink remains, turning halfway through the grilling.

Makes 4 servings.

Ingredients:

1 chicken (4-5 LB) cleaned, quartered, excess fat removed
bullet 12 cups water
bullet 3-4 carrots
bullet 1-2 stalks celery
bullet 1-2 parsnips
bullet 1 onion
bullet 1 Tbsp salt
bullet 1/4 tsp pepper
bullet 1 parsley root, chopped
bullet 1 clove garlic
bullet 1 sweet potato, peeled & cut in pieces
bullet Fresh dill to taste

Preparation:

Fill an 8 litre pot with water and bring to a boil.
Add chicken and vegetables, salt & pepper. Add dill to taste.
Bring to a boil and reduce to a simmer cooking covered for 2 hours. Remove the garlic. Serve hot.

Makes 8 servings.