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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 50 pounds chicken, cut-up

  3. 1 1/2 quarts dry onions -- finely chopped

  4. 16 ounces butter or margarine -- melted

  5. 1 quart vinegar

  6. 3 quarts water

  7. 2 cups Worcestershire sauce

  8. 3 quarts ketchup

  9. 3/4 cup prepared mustard

  10. 3 cups brown sugar

  11. 6 tablespoons salt

  12. 1 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Step 1: Wash chicken thoroughly under cold running water. Drain well. Place in containers, cover; set aside for use in Step 7.

  2. Step 2: Sauté onions in 8 oz (1 cup) butter or margarine until tender.

  3. Step 3: Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper to sautéed onions.

  4. Step 4: Bring to a boil, stirring constantly.

  5. Step 5: Reduce heat; simmer 10 minutes or until well blended.

  6. Step 6: Stir in remaining butter or margarine.

  7. Step 7: Pour sauce over chicken; cover; refrigerate 2 hours tomarinade.

  8. Step 8: Drain chicken; reserve marinade for use in Step 10.

  9. Step 9: Place chicken, skin side up, on lightly greased pans.

  10. 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.)

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