Home > Barbecue > Horse Johnson’s Chicken Dip

Horse Johnson’s Chicken Dip

Horse Johnson’s Chicken Dip

3 1/3 cups Lea & Perrins Worcestershire sauce
3 1/3 cups Heinz white distilled vinegar
2 tbsp + 2 tsp Frank’s Red Hot sauce
2 tsp lemon juice
1/4 cup + 2 tsp tomato puree
1/4 cup + 1/2 tbsp shortening
2 1/2 tsp salt
2 1/2 tsp ground black pepper
1/2 cup + 1 tbsp packed brown sugar

Boil 5 min – simmer until shortening is well blended into dip.

Makes approximately 1/2 gallon. The original recipe for 400 chickens made 24 gallons, but this is a much more manageable quantity to store in the pantry.

Salt & pepper for chickens
2 parts salt
1 part pepper

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Categories: Barbecue
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