Barbecued Chopped Chicken

Name: Barbecued Chopped Chicken
Yield: 4 to 6 servings
Cuisine: Southern
Ingredients: 6 tablespoons butter; 6 tablespoons oil; 3 medium-size onions, diced; Juice and rinds of 1 ½ lemons; 6 cups ketchup; 1 ½ cups red-wine vinegar; 9 tablespoons Worcestershire sauce; ¾ cup brown sugar; 1 ½ teaspoons cayenne pepper; 2 tablespoons salt; 2 tablespoons dry mustard; 5 pounds chicken pieces; 2 ½ quarts barbecue sauce (see Step 1); 1 medium-size onion, peeled and quartered; 2 tablespoons corn oil; ¼ cup cider vinegar; 1 tablespoon salt; 1 tablespoon freshly ground black pepper; 1 tablespoon chili powder

By Molly O’Neill

Published May 21, 1991

Total Time: 2 hours
Rating: (0)
Comments: Read comments

Featured in: New York Has One True Barbecue And Here Are All Eight of Them

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Ingredients

Yield:4 to 6 servings

FOR THE SAUCE

6 tablespoons butter
6 tablespoons oil
3 medium-size onions, diced
Juice and rinds of 1 ½ lemons
6 cups ketchup
1 ½ cups red-wine vinegar
9 tablespoons Worcestershire sauce
¾ cup brown sugar
1 ½ teaspoons cayenne pepper
2 tablespoons salt
2 tablespoons dry mustard

FOR THE CHICKEN

5 pounds chicken pieces
2 ½ quarts barbecue sauce (see Step 1)
1 medium-size onion, peeled and quartered
2 tablespoons corn oil
¼ cup cider vinegar
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder

Ingredient Substitution Guide

Preparation

Step 1
To prepare the sauce, melt the butter with the oil in a straight-side skillet over medium heat. Add onions and cook until lightly browned. Stir in remaining ingredients, including lemon rinds, and simmer 20 minutes. Remove from heat and discard rinds. For a very smooth sauce, puree in blender or food processor.
Step 2
Prepare grill.
Step 3
In a large bowl combine chicken and 1 quart of the barbecue sauce. Rub sauce all over chicken, coating well.
Step 4
Grill 15 minutes on each side. Remove to a platter and set aside until cool enough to handle. Pull chicken from bones in bite-size pieces. Discard bones. (Skin may be saved if you want a very rich sauce. Set it aside.)
Step 5
In a food processor or blender, puree the onion. (If you want to use the chicken skin, puree with the onion.) Warm a large straight-side skillet over medium heat, add the oil, and when hot, add the onion. Cook, stirring frequently, until translucent. Add vinegar, salt, pepper, chili powder and the remaining 1 ½ quarts of barbecue sauce. Stir well; add the cooked chicken and simmer on low heat 30 minutes.