In a large pot, place enough sauce and butter to allow the chicken to be submerged. I use 1 stick of butter for every 12 oz. of Texas Pete sauce.

Add the chicken into the pot and heat on a low heat for several hours. A small amount of bubbling should be noticable. How long will decide how tender the chicken comes out.

When your ready to eat, spoon the chicken out, noticing the tenderness of the meat and how it may separate from the bone. Too long may make all of the chicken fall apart though (my wife likes the bigger pieces).

I use Ranch for dipping.

I haven't met anyone who doesn't like it yet.

Submitted by: Sean Perryman.