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