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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 50 |
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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. | 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 |
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