BARBECUED CHOPPED CHICKEN

Barbecued Chopped Chicken image

Provided by Molly O'Neill

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

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6 tablespoons butter
6 tablespoons oil
3 medium-size onions, diced
Juice and rinds of 1 1/2 lemons
6 cups ketchup
1 1/2 cups red-wine vinegar
9 tablespoons Worcestershire sauce
3/4 cup brown sugar
1 1/2 teaspoons cayenne pepper
2 tablespoons salt
2 tablespoons dry mustard
5 pounds chicken pieces
2 1/2 quarts barbecue sauce (see Step 1)
1 medium-size onion, peeled and quartered
2 tablespoons corn oil
1/4 cup cider vinegar
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder

Steps:

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.
Prepare grill.
In a large bowl combine chicken and 1 quart of the barbecue sauce. Rub sauce all over chicken, coating well.
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.)
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 1/2 quarts of barbecue sauce. Stir well; add the cooked chicken and simmer on low heat 30 minutes.