Army barbequed chicken

Yield: 100 Servings

Measure Ingredient
50 pounds Chicken, cut-up
1½ quart Dry onions -- finely
\N \N Chopped
16 ounces Butter or margarine --
\N \N Melted
1 quart Vinegar
3 quarts Water
2 cups Worcestershire sauce
3 quarts Ketchup
¾ cup Prepared mustard
3 cups Brown sugar
6 tablespoons Salt
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

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