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Barbequed Chicken, (100)

Source of Recipe

from Marilynn
Barbequed Chicken, (100)

50 pounds chicken pieces
1 1/2 quarts finely chopped onions
1/2 pound + 1/2 pound melted butter
1 quart vinegar
3 quarts water
2 cups Worcestershire sauce
3 quarts ketchup
3/4 cup prepared yellow mustard
3 cups packed brown sugar
6 Tablespoons salt
1 teaspoons ground black pepper

Lightly grease pans. Heat oven to approximately 375 degrees F.
Wash chicken thoroughly under cold running water. Drain well.
Place in containers. Cover and set aside.
Saute onions in 1/2 pound of the butter until tender.
Add vinegar, water, Worcestershire sauce, catsup, mustard,
brown sugar, salt, and pepper to onions. Bring to a boil, stirring
constantly. Reduce heat. Simmer 10 minutes or until well blended.
Stir in remaining 1/2 pound butter. Pour chicken. Cover and
refrigerate 2 hours to marinade.
Drain and reserve marinade.
Place chicken, skin side up, in pans. Bake 1 1/2 hours or until the
chicken is tender.
Baste with marinade 2 or 3 times during baking time.
Makes 100 servings.

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