Barbecue Chicken Bake

Source: Holly Bortfeld, Miss Roben's recipe contest winner

1 whole chicken

salt & pepper, to taste

garlic powder

1 cup water

1 medium onion, sliced and quartered

3 cloves garlic. chopped

1 cup ketchup

1 cup chicken stock - from pan drippings

1/2 cup BBQ sauce 

juice from one lemon or 3Tbsp lemon juice

1 roasted red pepper, skinned and chopped

3 Tbsp brown sugar

3 Tbsp vinegar

4-5 tsp dijon mustard

1 fresh tomato, coarsely chopped

Rinse chicken and season wih salt, pepper and garlic powder. Place 1 cup water in bottom of pan. Bake at 350 degrees for 1 hour and 45 minutes (or until done). let cool for about an hour. Remove all the meat from the chicken, discarding all skin and bones. One chicken makes approximately 6 cups of meat. Pull into bite size pieces. Saute garlic and onions with a little oil for 5 minutes. Add ketchup, chicken stock from pan, BBQ sauce, lemon, red pepper, sugar, vinegar, and mustard. If this is for adults only, add 1 teaspoon crushed red pepper for heat. Simmer on VERY low heat for 3 hours, stirring often.

*Either serve on soft rolls with potato salad or continue to use as casserole.Place chicken in oven safe dish, mix gluten free cornbread recipe and spread on top. Bake in oven at 425 degrees for 25-30 minutes or until cornbread is done. Serve with salad.