Coleman DeVane’s Bar-be-que Chicken

From the Cookbook of Cook County

INGREDIENTS

6 to 8 Chickens (Fryers)1 lb. butter or margarine2 – 10 oz. bottles Durkee’s Famous Sauce 2 tbsp. prepared mustard6 lemons ¾ cup vinegar2 tbsp. sugar Salt and pepper to taste

COOKING DIRECTIONS

Melt butter in large pan, add Durkee’s and mustard using a little water until blended. Add lemon juice, vinegar, sugar, salt and pepper. Cut chickens in halves and place on hot grill. Allow to brown on both sides before dipping them in sauce. Turn ...