1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon brown sugar
3 tablespoons chicken bouillon granules
1 onion, sliced into rings
2 celery, cut into 1/2 inch cubes
2 cups sliced fresh mushrooms
1 teaspoon salt
1 tablespoon brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Combine ketchup, brown sugar, butter, Worcestershire sauce, parsley, brown sugar and bouillon meat into a small saucepan and mix well. Place over low heat in microwave while stirring constantly. Pour in chicken bouillon, onion, celery, mushrooms, salt and brown sugar. Continue stirring constantly to coat, stirring constantly.
Place the roasting pan in the oven and roast 2 to 30 minutes on each side, until smoking and lightly browned. Flip bird while roasting and spoon sauce over the bird on each side. Season with brown sugar. Return meat to pan and caramelize.
Roast about 30 minutes in the preheated oven, turning once, until meat is tender and golden. Remove pan from oven and let cool completely on a serving platter.