Yield: 100 Servings
|50 pounds||Chicken, cut-up|
|1½ quart||Dry onions -- finely|
|16 ounces||Butter or margarine --|
|2 cups||Worcestershire sauce|
|¾ cup||Prepared mustard|
|3 cups||Brown sugar|
|1 teaspoon||Black pepper|
Step 1: Wash chicken thoroughly under cold running water. Drain well.
Place in containers, cover; set aside for use in Step 7.
Step 2: Saute onions in 8 oz (1 cup) butter or margarine until tender.
Step 3: Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper to sauteed onions.
Step 4: Bring to a boil, stirring constantly.
Step 5: Reduce heat; simmer 10 minutes or until well blended.
Step 6: Stir in remaining butter or margarine.
Step 7: Pour sauce over chicken; cover; refrigerate 2 hours to marinade.
Step 8: Drain chicken; reserve marinade for use in Step 10.
Step 9: Place chicken, skin side up, on lightly greased pans.
Step 10: Bake 1½ hours or until chicken is tender; bast with marinade 2 or 3 times during baking period. (Note: Chicken should be cooked for at least 20 minutes after final basting.) Recipe By : U. S. Army