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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 (2 1/2-pound) whole chickens |
2 quarts water |
1 tablespoon salt |
1 1/2 cups ketchup, divided |
2 tablespoons light brown sugar |
1 1/2 teaspoons dry mustard |
1 1/2 teaspoons grated fresh ginger |
1/2 lemon, sliced |
1 garlic clove, minced |
1 tablespoon butter or margarine |
1/4 cup white vinegar |
3 tablespoons vegetable oil |
1 tablespoon worcestershire sauce |
3/4 teaspoon hot sauce |
1/2 teaspoon pepper |
2 (28-ounce) cans diced tomatoes |
2 (15 1/4-ounce) cans whole kernel corn, undrained |
2 (14 3/4-ounce) cans cream-style corn |
1 large onion, chopped |
1/4 cup firmly packed light brown sugar |
1 tablespoon salt |
1 tablespoon pepper |
Directions:
1. Bring first 3 ingredients to a boil in a large heavy stockpot; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Drain chicken, reserving 1 quart broth in pot; skin, bone, and shred chicken, and return to pot.
2. Cook 1/2 cup ketchup and next 11 ingredients in a small saucepan over medium heat, stirring occasionally, 10 minutes.
3. Stir ketchup mixture, remaining 1 cup ketchup, tomatoes, and next 6 ingredients into chicken and broth; simmer, stirring often, 4 hours or until thickened.
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