Southern Barbecued Chicken
10 chicken,broiler/fryers,40lb
1 quart water
2 lb flour,sifted
3 tablespoon salt
1 tablespoon pepper
3 lb shortening
1 southern bbq sauce

BBQ Sauce:

2 lb onions
2 cup salad oil
1/2 cup flour
1 cup prepared mustard
2 1/2 tablespoon salt
2 teaspoon pepper
3/4 cup brown sugar, firm packed
1 quart vinegar
1 quart chicken broth
28 oz ketchup
58 oz tomato puree
1 cup worchestershire 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 1 1/2 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.

Yield: 50 servings

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