3/4 Cup Plum Jam 1/4 Teaspoon Ground Cinnamon 1/4 Cup Cider Vinegar 1/4 Teaspoon Dry Mustard 2 Tablespoons Worchestershire 1/8 Teaspoon Ground Cloves - Or Soy Sauce 1/8 Teaspoon Liquid Hot Pepper 1 Tablespoon Catsup -Seasoning (Tabasco) 2 Teaspoons Fresh Ginger, Finely 1 Broiler-Fryer Chicken (3 1/2 - 4 -Chopped, Or 1 Teaspoon Ground Ginger -Pounds), In Serving Size Pieces
In a small saucepan, stir together plum jam, vinegar, worchestershire or soy sauce, catsup, ginger, cinnamon, mustard, cloves and hot pepper seasoning. Cook, stirring over medium-low heat, until hot. Arrange chicken pieces, skin side down, in a greased, shallow-rimmed baking pan or broiler pan. Brush part of the sauce over chicken. Bake, uncovered, in a 375 degree oven for 30 minutes, basting occasionally. Remove pan from the oven and turn chicken pieces over. Brush with more plum sauce. Return to oven and continue baking, basting occasionally, about 25 minutes longer or until thigh meat is no longer pink when cut near bone.
2000's Recipe - April Ferre
"Another plum glaze recipe that I found on my search for a good plum-glazed duck recipe." - April Ferre
