Texas Barbecue Chicken

• 1 chicken, cut up
• 1 large onion
• 1 can whole tomatoes, shred to release juice
• 1/2 c. prepared mustard
• 1 Tbsp. vinegar
• 1/2 Tbsp. Worcestershire sauce
• 1 (4 lb.) stewing chicken, cut up
• 8 c. water
• 4 stalks celery with leaves
• 1 medium carrot, sliced
• 1 small onion, cut up
• 2 sprigs parsley
• 2 tsp. instant chicken bouillon granules
• 1/4 tsp. pepper
• 1/2 (10 oz.) can (2/3 c.) tomatoes with green chilies
• 2 slices white bread, torn
• 2 Tbsp. creamy peanut butter
• 4 whole cloves
• 3 whole black peppercorns
• 1/2-inch stick cinnamon
• 3/4 tsp. chili powder
• 1 small clove garlic, minced

1. Place chicken pieces in Dutch oven with water.
2. Add celery, carrot, onion, parsley, bouillon granules and pepper; bring to boiling.
3. Cover and cook over low heat 2 to 2 1/2 hours until chicken is tender.
4. Remove chicken pieces; place in
5. a 2-quart casserole.
6. Strain broth; skim off fat.
7. Reserve 1 1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).

chicken, onion, tomatoes, prepared mustard, vinegar, worcestershire sauce, stewing chicken, water, stalks celery, carrot, onion, parsley, instant chicken, pepper, tomatoes, white bread, peanut butter, cloves, black peppercorns, cinnamon, chili powder, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172104 (may not work)