This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

Ingredients

　　3 tablespoons canola oil

　　2 large onions, finely chopped

　　6 garlic cloves, minced

　　2 cans (28 ounces each) crushed tomatoes

　　2 1/2 cups cider vinegar

　　2 cups firmly packed dark-brown sugar

　　1 cup honey

　　3 tablespoons chili powder

　　2 tablespoons soy sauce

　　2 tablespoons hot dry mustard

　　2 tablespoons paprika

　　1 tablespoon coarse salt

　　Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and garlic; cook until golden brown, about 15 minutes. Add the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until the sauce thickens, about 2 hours.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.