MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Army Barbequed Chicken
Categories: Poultry, Sauces, Vegetables
Yield: 100 Servings

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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