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

  Wash chicken thoroughly under cold running water. Drain well. Place
  in containers, cover; set sauce aside for later.

  Saute onions in 8 oz (1 cup) butter until tender.

  Add vinegar, water, Worcestershire sauce, catsup, mustard, brown
  sugar, salt, and pepper to sauteed onions.

  Bring to a boil, stirring constantly.

  Reduce heat; simmer 10 minutes or until well blended.

  Stir in remaining butter.

  Pour sauce over chicken; cover; refrigerate 2 hours to marinade.

  Drain chicken; reserve marinade for later use.

  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: Chicken should be cooked for at least 20 minutes after final
  basting.)

  Recipe by U. S. Army Commissary Dept.

  Uncle Dirty Dave's Archives

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