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Ingredients: 50 chicken 1 1/2 dry, finely chopped onion 1 27/625 Pound(s) melted butter 1 vinegar 12 Cup(s) water 16 Ounce(s) worcestershire sauce 96 Ounce(s) ketchup 3/4 prepared mustard 1 48/85 Pound(s) brown sugar 3 Ounce(s) salt 1/6 Ounce(s) black pepper Directions: 1. Wash chicken thoroughly under cold running water. Drain well. Place in containers, cover; set aside for use in Step 7. 2. Saute onions in 8 oz (1 cup) butter or margarine until tender. 3. Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper to sauteed onions. 4. Bring to a boil, stirring constantly. 5. Reduce heat; simmer 10 minutes or until well blended. 6. Stir in remaining butter or margarine. 7. Pour sauce over chicken; cover; refrigerate 2 hours to marinade. 8. Drain chicken; reserve marinade for use in Step 10. 9. Place chicken, skin side up, on lightly greased pans. 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.) Comments: For large parties.
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