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Wednesday, October 1, 2008

ROAST CHICKEN DIPPING SAUCE

This recipe is delicious and it closely resembles the sauce served with delectable roast chicken meals at the famous and very popular Swiss Chalet restaurants in Canada.

1 cup water
1/3 cup V8 tomato juice
1 tbsp instant chicken stock mix
1 tbsp prepared mustard
1 tbsp olive oil
2 tsp lemon juice
2 tsp Splenda Granular
1 1/2 tsp paprika
1 tsp spicy spaghetti seasoning (or basil or Italian herbs)
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp onion salt
1/4 tsp Tabasco Sauce, OR Frank's Red Hot Sauce
1 1/2 tsp Thickening Agent (my recipe), OR Xanthan gum

In blender, combine some of the water with Thickening Agent of choice and in saucepan, combine the rest of the water, blended mixture, tomato juice, instant chicken stock mix, mustard, olive oil, lemon juice, Splenda Granular, paprika, spicy spaghetti seasoning (or use basil or Italian herbs), Worcestershire sauce, salt, onion salt and Tabasco Sauce or Frank's Red Hot Sauce. Over medium heat, heat sauce until thickened. Add a little extra thickener, if necessary, but not too much, or it will spoil the consistency.

Yield: 3 1/3 cups, 1/3 cup per serving
16.8 calories, 0.2 g protein, 1.5 g fat, 0.7 g carbs

4 comments:

Vikki said...

yum this sound excellent!

Jennifer said...

It is yummy and takes roast chicken to another level. One can simply buy a couple of those rotisserie chickens to make a quick, tasty meal that everyone will remember. In the Swiss Chalet restaurants in Canada, the sauce is served on the side and people fork their chicken and dip.

Vikki said...

V8 juice on my grocery list for next week. I have some leg quarters I can roast and now we'll have this wonderful sauce to go with...one question though, do you think onion powder would work or fresh minced onion. I don't do seasoned salts, it always ends up way to salty for me, even in small bits like this.

Jennifer said...

Hi Vikki,

Your substitution ideas for the onion salt will work very nicely. You can replace the salt in the recipe with No Salt, if you prefer. I also usually tend towards using less salt in recipes rather than more, as I put on water weight easily.

Hope you enjoy the sauce.