Barbecued Chopped Chicken

Ingredients

For the sauce:

• 6 tablespoons butter
• 6 tablespoons oil
• 3 medium-size onions, diced
• Juice and rinds of 1 1/2 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

4 to 6 servings

Preparation

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