1 clove garlic, minced
1 cup all-purpose flour
1/2 cup ketchup
4 teaspoons Worcestershire sauce
2 teaspoons horseradish
2 teaspoons onion powder
1 teaspoon prepared horseradish
1 tablespoon prepared horseradish
1 tablespoon prepared daiquiri-style fruit preserves
3 cups water
1 quart chicken broth
1 tablespoon distilled white vinegar
3 tablespoons molasses
2 tablespoons crushed salt
In a small, microwave-safe bowl, saute garlic in olive oil until golden. Add flour and ketchup; stir well. Cover; add water. Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 20 minutes or until mixture thickens enough to cover spoon. Cover; cook for 5 minutes or until thickened. Stir in Worcestershire sauce, horseradish, onion powder, horseradish on top of chicken broth. Stir in vinegar, 2 tablespoons crushed salt, and 2 tablespoons crushed salt. Pour into baking dish. Bake at 375 degrees F for 1 hour. Remove foil from pan; stir in chicken broth, vinegar, and molasses. Place microwave rack under rack to hold bowl upright; let stand 30 seconds.
Warn: Microwave oven on 100 percent power. Place bowl over side of microwave rack. Cardboard square; Spread chicken on bottom and top of serving bowl, placing about 1 inch angle row on side of rack. Place spoon upright on side of dish. Place in microwave with aluminum foil to prevent spilling chicken. Repeat with remaining ingredients. Serve warm.