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This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!
- 3 cups water
- 1⁄4 cup tomato juice
- 1 chicken bouillon cube
- 1 1⁄2 teaspoons paprika
- 1 tablespoon granulated sugar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon parsley
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon onion powder
- 1 bay leaf
- 3⁄4 teaspoon Worcestershire sauce
- 6 drops Tabasco sauce
- 2 teaspoons lemon juice
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄2 tablespoons water
- 1 tablespoon vegetable oil
- Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon
- cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
- Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.
- Mix cornstarch and water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.