Friday, September 2, 2011

Labor Day Barbecued Chicken Pot for a Group

Labor Day is upon us, and it my be the last weekend for a big family party. This is a very good Dutch oven barbecue chicken. After the party, it can be frozen for a quick left over B.B.Q. in a week or two. Just thaw out the sauce and add Pork rib, or beef rib, or sausage to the sauce and heat though. This has been a big hit with big groups I have fed over the years. A little potato, or macaroni Salad, A fruit salad and some foccocia, and of course, my Peach Apricot cobbler and you have a fest. For a big party, you can cook all three meats at once. Just remember, the meats go in at different times.

4 chickens, cut up
4 onions, diced
2 1/2 cups brown sugar, firmly packed
3 1/2 cups water
8 1/2 cups ketchup. ( can use Heinz hot and spicy, if no kids)
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke
1 teaspoon Tabasco sauce

In a 16", or 17" deep, or dived into smaller ovens, saute onions until opaque. Add all ingredients except chicken, or other meats. Mix well and simmer for 10 to 15 minutes, with lid off. Add chicken and bring back to a simmer, cover an cook 1 to 1 1/2 hours or until chicken is tender. In a 16" oven put 14 charcoals on the bottom, and 20 to 22 on top. Leave lid ajar for steam to escape. The sauce will cook down to a thick B.B.Q. sauce.
Remember: If you are cooking all the meats, They cook at different times.Start with pork ribs, letting them cook 1 hour,and then add beef ribs, and cooking 1/2 hour and then add chicken and let cook 1/2 hour, then serve. Cool down sauce over an ice bath and freeze for a smaller party in a week or two.

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