Chicken Roost Barbecue Sauce

Note from Joyce'S:

This is a duplicate recipe that was made & was very popular at a restaurant in Hamilton, Ontario called the Chicken Roost. I use to work there as a teenager & my Mom worked for the owner Max Mintz for a cazillion years it seemed. The restaurant has since closed, but many many people still crave The Roost's- Barbecue Chicken on a Bun dinner.

Source: Norma Bidwell- The Hamilton Spectator

This is not a glaze but a sauce used on a hamburg bun laden with sliced roasted chicken or it can be use as a dipping sauce. 

Makes 1 gallon

1 clove chopped garlic

butter

1 cup chopped celery

1 cup chopped onion

28-ounce can tomatoes

2 small cans tomatoe paste

4 bay leaves

4 whole cloves

1/4 teaspoon ground chili peppers

salt and pepper to taste

2 1/2 cups chicken stock or 20ounces consomme

Saute garlic in butter till brown. Add celery and onion and saute 5 to 7 minutes more. Add tomatoes and 1 can of water. Add tomatoe paste and equal amounts of water. Add cloves, bay leaves, chili peppers, salt and pepper to taste. Add stock then simmer 2 1/2 to 3 hours. Thicken to desired thickness with cornstarch by adding cornstarch to cold water first to achieve desired thickness and then add to barbecue sauce. Continue cooking until sauce thickens. 

To serve: Pile high on a hamburg bun some roasted chicken then pour some sauce over top. On the side , some French fires.

Sauce can be frozen in small portions and the recipe can be easily cut in half.