Recipe#730

Servings: YIELD: 100 Portions (4 Pans)
Portions: 2 Pieces
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven

INGREDIENTS

50 lb. chicken, broiler-fryer, cut-up
1 1/2 qt. (2 lb) onions, dry, finely chopped
1 cup (8 oz) butter or margarine, melted
1 qt. vinegar
3 qt. water
2 cups Worcestershire sauce
3 qt. (7 lb 2 oz or 1-No. 10 cn) catsup, tomato
3/4 cup (7 oz) mustard, prepared
3 cups (1 lb 4 oz) sugar, brown
6 tbsp (4 oz) salt
1 tsp. pepper, black
1 cup (8 oz) butter or margarine, melted

INSTRUCTIONS

Wash chicken thoroughly under running water. Drain. Place in containers, cover and set aside.

Saute onions in 1 cup butter or margarine 5 minutes. Do not brown. Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes or until well blended. Stir in 1 cup butter or margarine.

Pour sauce over chicken; cover and refrigerate 2 hours to marinate. Drain chicken; reserve marinade. Place chicken, skin side up, on lightly greased pans. Bake 1 1/2 hours or until chicken is tender; baste with marinade 2 or 3 times during baking period.

NOTE: 1. 65 lb chicken, broiler-fryers, whole, may be used; cut in quarters or eighths.