MyMother’s Chicken

3 cups Heinz ketchup

2 cups Bragg apple cider vinegar

½ cup Lea & Perrins

Worcestershire sauce

½ cup Kikkoman low-sodium soy sauce

2 cups packed dark-brown sugar

2 tablespoons Colman’s dry mustard powder

2 tablespoons Dijon mustard

¼ cup chili powder

1 (2-inch) knob fresh ginger, peeled and cut crosswise into ½-inch-thick rounds

6 large garlic cloves, thinly sliced or pressed through a garlic press

2 large lemons, cut crosswise into ½-inch-thick slices Kosher salt

4 pounds skin-on, bone-in chicken parts, amixture of light and dark meat, all relatively the same size

Instructions: Make the sauce: In a large pot, whisk together the ketchup, vinegar, Worcestershire, soy sauce, brown sugar, dry mustard, Dijon mustard and chili powder.

Bring everything to a simmer over medium heat and then add the ginger, garlic and lemon slices. Simmer, stirring from time to time to ensure that nothing sticks to the bottom and burns, until the vinegar mellows slightly and the consistency thickens, 25 to 30 minutes.

Remove from the heat and set aside to cool. Taste for seasoning, adding salt if needed. Preheat the oven to 350 degrees.

Set the oven racks in the lower-middle and middle positions. Line two sheet pans with parchment paper.

Prepare the chicken: Season the chicken parts on all sides with salt.

Pour about 1½ cups of the barbecue sauce into a medium bowl (reserve the remaining sauce for serving).

Submerge the chicken pieces, one at a time, in the sauce and then divide them between two prepared sheet pans.

Place one sheet pan on the middle rack of the oven and the second on the lower-middle rack and bake the chicken, undisturbed, for 20minutes.

Remove the pans from the oven, turn pieces over.

Use a pastry brush to coat the second side of the chicken with the remaining sauce (discard any leftover sauce and don’t reuse the brush — it touched uncooked chicken; take care to soak the brush in hot, soapy water for a few hours or wash it in the dishwasher).

Return the sheet pans to the oven. Bake for another 15 to 20 minutes, until the chicken juices run clear (they shouldn’t be pink) when you poke the meaty part of a thigh with the tip of a small knife, or until the temperature reads 165 degrees on an instant-read thermometer.

Serve with the reserved sauce, warmed up, on the side.

Makes 4 to 6 servings From “Cook With Me” by Alex Guarnaschelli