50 lb Chicken; cut-up
1 1/2 qt Dry onions; fine chopped
16 oz Butter; melted
1 qt Vinegar
3 qt Water
2 c Worcestershire sauce
3 qt Ketchup
3/4 c Prepared mustard
3 c Brown sugar
6 tb Salt
1 ts 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 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.
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 1 1/2 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 Commissary Dept.
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