Categories: Poultry, 1994 dccc, Finalist 
      Yield: 4 servings 
  
      4 lg Legs, chicken, whole 
           -- (thigh/drumstick) 
           -- skinned, fat trimmed 
    1/2 ts Salt 
    1/4 ts Pepper 
    1/4 c  Butter, melted (opt) 
      1 c  Jam, raspberry, red, 
           -- seedless 
    1/3 c  Vinegar, balsamic 
      2 tb Soy sauce 
    1/2 ts Pepper, red, flakes, 
           -- crushed 
           Parsley 
  
       Put the chicken in a large shallow baking pan.  Sprinkle with 
  salt and pepper, then drizzle the melted butter over chicken (this 
  step is optional if you want to lower the fat content of the meal). 
   
       Bake, basting occasionally, in a 375 F oven for about 45 minutes 
  or until the chicken is brown.  Drain off the excess fat. 
   
       In a small saucepan, mix together the jam, vinegar, soy sauce, 
  and red pepper flakes.  Cook stirring over medium heat until smooth. 
   
       Spoon the sauce over the chicken, bake, basting, for 5 minutes 
  more or until the chicken is glazed and fork tender. 
   
       Arrange chicken on a platter.  Garnish with parsley. 
   
       * To reduce fat, butter may be omitted. 
   
       ** Red wine vinegar may be substituted. 
   
       Cook:  Gloria Bove, Pennsylvania 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622