Recipe

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• 8 medium onions, chopped fine
• 2 cups canola oil
• 1/2 cup flour
• 1 cup prepared mustard (i like dijon )
• 2 tbsp kosher salt
• 2 tsp pepper
• 3/4 cup dark brown sugar
• 1 quart vinegar
• 1 quart chicken broth (i par-boil the chicken pieces and use this seasoned stock)
• 2 (14 oz) bottles ketchup
• 2 (29 oz) cans tomato puree
• 1 cup worcestershire sauce

• 1 Sautee onions in oil until tender but not browned Combine, mustard, flour,salt, pepper, and brown sugar to onions and stir.
• 2 Stir in the rest of the ingredients.
• 3 Bring to a boil while stirring constantly.
• 4 Turn down heat and simmer for 20 minutes stirring constantly.
• 5 Marinade par-boiled chicken pieces in sauce for at least one hour (or overnight) or baste pieces as you grill.