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1
Trim any fat from the chicken.
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2
Cut the chicken into small enough pieces to fit into your food processor (Chicken cuts best when still half frozen).
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3
Cook chicken on a broiler pan (allows fat to drain) at about 275 for an hour or until done.
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4
Chop up the pieces in a chopper or food processor to desired consistency.
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5
Put ground chicken into a medium to large sauce pan, heat on low.
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6
Shake catsup bottle, squeeze 4 or 5 rings around meat.
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7
Shake Mustard bottle, squeeze 2 or 3 rings around meat.
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8
Shake barbecue bottle, squeeze 6 or 7 rings around meat.
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9
Add about 1/3 cup spaghetti sauce or salsa.
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10
(Add more or less or any sauce to desired consistency, the sauce will soak into chicken, check often when cooking).
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11
Add a few shakes of Tabasco sauce (vary to taste).
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12
Add 2 heaping teaspoons of brown sugar.
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13
Add 4 or 5 shakes of Worcestershire sauce (to taste).
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14
Add cut up fresh garlic and/or onion to taste.
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15
Add oregano, only a small amount is needed.
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16
Add small amount of salt (more can be added later when served, for individual taste).
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17
Gently stir all the ingredients together.
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18
Cover and simmer very lightly for an hour or so, stir often, don't let sauce burn!
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19
If sauce is too thick, add more catsup, barbecue, spaghetti, or salsa, if sauce is too thin, remove lid and allow enough moisture to evaporate to desired consistency.
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20
Serve on buns, bread, or tortilla chips.
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21
Tastes best when cooked, refrigerated overnight, then re-heated the next day.
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22
This allows all the spices to blend together.
