Barbecued Chopped Chicken

• 6 tablespoons butter
• 6 tablespoons oil
• 3 medium-size onions, diced
• Juice and rinds of 1 1/2 lemons
• 6 cups ketchup
• 1 1/2 cups red-wine vinegar
• 9 tablespoons Worcestershire sauce
• 3/4 cup brown sugar
• 1 1/2 teaspoons cayenne pepper
• 2 tablespoons salt
• 2 tablespoons dry mustard
• 5 pounds chicken pieces
• 2 1/2 quarts barbecue sauce (see Step 1)
• 1 medium-size onion, peeled and quartered
• 2 tablespoons corn oil
• 1/4 cup cider vinegar
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon chili powder

1. To prepare the sauce, melt the butter with the oil in a straight-side skillet over medium heat.
2. Add onions and cook until lightly browned.
3. Stir in remaining ingredients, including lemon rinds, and simmer 20 minutes.
4. Remove from heat and discard rinds.
5. For a very smooth sauce, puree in blender or food processor.
6. Prepare grill.
7. In a large bowl combine chicken and 1 quart of the barbecue sauce.
8. Rub sauce all over chicken, coating well.
9. Grill 15 minutes on each side.
10. Remove to a platter and set aside until cool enough to handle.
11. Pull chicken from bones in bite-size pieces.
12. Discard bones.
13. (Skin may be saved if you want a very rich sauce.
14. Set it aside.)
15. In a food processor or blender, puree the onion.
16. (If you want to use the chicken skin, puree with the onion.)
17. Warm a large straight-side skillet over medium heat, add the oil, and when hot, add the onion.
18. Cook, stirring frequently, until translucent.
19. Add vinegar, salt, pepper, chili powder and the remaining 1 1/2 quarts of barbecue sauce.
20. Stir well; add the cooked chicken and simmer on low heat 30 minutes.

butter, oil, onions, lemons, ketchup, redwine vinegar, worcestershire sauce, brown sugar, cayenne pepper, salt, mustard, chicken, barbecue sauce, onion, corn oil, cider vinegar, salt, freshly ground black pepper, chili powder

Taken from cooking.nytimes.com/recipes/4713 (may not work)