Anonymous Tue May 23 19:24:17 2006

50 pounds chicken, cut-up

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

16 ounces butter or margarine -- melted

1 quart vinegar

3 quarts water

2 cups Worcestershire sauce

3 quarts ketchup

3/4 cup prepared mustard

3 cups brown sugar

6 tablespoon salt

1 teaspoon 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: Saut?onions in 8 oz (1 cup) butter or margarine

until tender. Step 3: Add vinegar, water, Worcestershire sauce, catsup, mustard, brown

sugar, salt, and pepper to saut?d 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 or

margarine. 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.)