Meat's

Chicken Wings In BBQ Sauce

• 3 pounds chicken wings (16 wings)
• salt and pepper to taste
• 1 1/2 cups any variety barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard or spicy
  mustard
  
• 2 teaspoons Worcestershire sauce
• Tabasco to taste, optional

Rinse chicken and pat dry. Cut off and discard
wing tips. Cut each wing at joint to make two
sections. Sprinkle wing parts with salt and
pepper. Place wings on a broiler pan. Broil 4-5
inches from the heat for 20 minutes, 10 minutes
for each side or until chicken is brown. Transfer
chicken to crockpot. For sauce, combine barbecue
sauce, honey, mustard, Worcestershire sauce and
if more heat is desired...Tabasco to taste in a
small mixing bowl. Pour over chicken wings. Cover
and cook on low for 4-5 hours or on High 2 -2 1/2
hours. Serve directly from crockpot.
Makes about 32 appetizers.

CHICKEN WITH CREAM SAUCE

Ingredients:

• 1 large chicken
• 1 stalk celery halved (with leaves)
• 1 small onion halved
• 4 sprigs parsley
• 2 whole cloves
• 1 carrot peeled and halved
• 1 tsp salt
• 1 small bay leaf
• 1/2 tsp thyme
• water

Sauce:

• 4 Tbs butter
• 1 cup chicken stock
• 1/8 tsp pepper
• 1/2 cup cream
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 cup chopped parsley

Instructions:
Put the chicken in the crockpot and cover with
water. Add celery, carrot, onion and salt. Tie
parsley, bay leaf, cloves and thyme in a small
square of cheese cloth, add to the pot. Cover
and cook on LOW for 7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in
flour and cook over low heat for several mins.
Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove
chicken from pot, slice and serve with the
creamy sauce.