Southern bbq chicken
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | eaches | Chicken,broiler/fryers,40lb |
| 1 | quart | Water |
| 2 | pounds | Flour,sifted |
| 3 | tablespoons | Salt |
| 2 | pounds | Onions |
| 2 | cups | Salad oil |
| ½ | cup | Flour |
| 1 | cup | Prepared mustard |
| 2½ | tablespoon | Salt |
| 2 | teaspoons | Pepper |
| 1 | tablespoon | Pepper |
| 3 | pounds | Shortening |
| Southern BBQ Sauce | ||
| ¾ | cup | Brown sugar, firm packed |
| 1 | quart | Vinegar |
| 1 | quart | Chicken broth |
| 28 | ounces | Ketchup |
| 58 | ounces | Tomato puree |
| 1 | cup | Worchestershire sauce |
Directions
SOUTHERN BBQ SAUCE
Cut chickens into serving pieces. Wash well and pat dry. Put giblets to stew in 1 qt salted water. (Use for BBQ sauce) Put flour, salt and pepper into paper bag. Shake chicken in flour a few pieces at a time.
Saute pieces until golden brown on both sides in hot shortening in heavy skillet. Arrange pieces in uncovered pans. Add giblets, pour BBQ sauce over chicken. Bake in 350 F. oven 1½ hours or until fork tender, basting frequently.
BBQ SAUCE:
Chop and lightly saute onions in oil in skillet. Combine flour, mustard, salt, pepper and brown sugar. Stir into onions. Add remaining ingredients, heat to boiling, stirring constantly. Simmer for 15 minutes to blend flavors.
**JJ** 102995.2019
Submitted By JJ JUDKINS On 11-01-95