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Recipe: Back Country Barbecue Chicken Dip

Appetizers and Snacks
BACK COUNTRY BARBECUE CHICKEN DIP

12 chickens, cut in half
FOR THE DIP:
1 1/2 pints 40-grain vinegar
1 ounce iodized salt
1/2 teaspoon ground black pepper
1/2 pound light brown sugar
1 quart ketchup
1 quart water
1/2 pound margarine
Juice of 1 lemon (plus rind)

In a large pot combine vinegar, salt, pepper and sugar. Stir until sugar is dissolved. Add remaining ingredients for the dip and bring the mixture to a light boil.

Put chickens on the grill skin side down for 1 1/2 to 2 hours or until brown. Immerse the in the dip and then return them to the grill bone side down until done.

Makes 24 servings
Source: Smokestack Lighting: Adventures in the Heart of Barbecue Country by Lolis Eric Elie
MsgID: 1435118
Shared by: Betsy at Recipelink.com
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