1 cup rice
1 bottle Bar-B-Q sauce
1 teaspoon sage
Wash whole chicken or cut up pieces which ever you have. Cover with plenty
water to make broth in a heavy stew pan. Add the whole washed uncut onion.
Add 1 teaspoon sage. Salt to taste as you like it. Cook chicken until it
is falling off the bone done. Remove from the broth and place on a
platter. Remove whole onion. Put chicken in the refrigerator to cool.
To ½ of the chicken broth add
the eight carrots you have peeled and cut at an angle in about two inch
pieces. Allow this to cook until the carrots are done and the broth is
With the other half of the
broth add 1 cup rice. Salt to taste. Turn flame up, bring to a boil and
then turn flame down to cook with a tightly covered lid.
Take the skin off a chicken
you have already cooked. Debone the chicken. When you do this try to leave
the chicken in as large pieces as possible. Place this is a heavy deep
skillet. Pour the entire bottle of Bar-B-Q sauce over the chicken. If the
chicken is not totally covered add enough water to cover the chicken. Use
a high flame to heat this and then immediately turn the flame down. Allow
this to cook for fifteen minutes uncovered.
Serve this in the middle of a
large platter of cooked rice. Arrange cooked carrots on the white rice at
the edges of the Bar-B-Q chicken.