50 lb Chicken, cut-up
1 1/2 qt onions, finely Chopped
16 oz Butter or margarine, 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.
Place in containers, cover; set aside for use in Step 7.
Step 2: Sauté 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 sautéed 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
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; baste with
marinade 2 or 3 times during baking period. (Note: Chicken should be
cooked for at least 20 minutes after final basting.)