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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 50 |
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I really like this sauce for our annual chicken BBQ at work. This recipe makes a lot. =) Keeps well for several weeks bottled in the fridge. Ingredients:
8 medium onions, chopped fine |
2 cups canola oil |
1/2 cup flour |
1 cup prepared mustard (i like dijon) |
2 tablespoons kosher salt |
2 teaspoons pepper |
3/4 cup dark brown sugar |
1 quart vinegar |
1 quart chicken broth (i par-boil the chicken pieces and use this seasoned stock) |
2 (14 ounce) bottles ketchup |
2 (29 ounce) cans tomato puree |
1 cup worcestershire sauce |
Directions:
1. Sautee onions in oil until tender but not browned Combine, mustard, flour,salt, pepper, and brown sugar to onions and stir.
2. Stir in the rest of the ingredients.
3. Bring to a boil while stirring constantly.
4. Turn down heat and simmer for 20 minutes stirring constantly.
5. Marinade par-boiled chicken pieces in sauce for at least one hour (or overnight) or baste pieces as you grill.
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