1 (4 pound) whole chicken
1/2 cup butter
2 tablespoons lemon juice
1 tablespoon molasses
1 tablespoon soy sauce
1 tablespoon brown sugar
1/8 teaspoon salt
1 cup apple cider vinegar (optional)
1 (16 ounce) jar raspberry sherbet
Melt butter and lemon juice in a shallow dish or bowl; add sugar, salt, vinegar and sherbet. Let stand for a few minutes.
Place chicken in pan; coat well with sauce with sauce mixture. Cover; stir and cook 30 minutes, turning chicken once to coat.
Remove chicken from sauce mixture and keep warm. Cover; refrigerate over night.
Remove chicken from sauce mixture; coat well with remaining sauce mixture. Bring a large saucepan of water to a boil; add chicken and cook 5 minutes on each side or until no longer pink. Drain and reserve 1 teaspoon skillet.
Very delicious, and flavorful enough for me!
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