Boiling it according to the directions made a big mess of blackened tar on the sides of the pan that needed elbow grease to be removed. As well the residual leftover sauce in the baking pan, it made a sticky mess. It didn't say whether or not to drain the water and chicken fat that came out of the chicken before adding the sauce. I suppose this was something that was just obvious back then. It seemed like adding BBQ sauce to that watery grease in the bottom of the pan wouldn't work, so I drained it off before adding and continuing the bake. Basting was something that I haven't really done a lot of, either. When I stored it in the fridge overnight, the butter separated and coagulated into a solid, so I had to serve it warm when I ate my leftovers today. I thought that was just a serving suggestion, but nope, Kraft Foodservice BBQ sauce this ain't.
Still, the chicken came out pretty damned good. I must say it was delicious. It tasted like barbecued chicken should taste, even though there was no smoke and I made it in the oven instead of over an open flame. I'll have to try again soon. This time, I'll make it for guests. It's that good.
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