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   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   
       
     Step 1: Wash chicken thoroughly under cold running water.   
     Drain well. Place in containers, cover; set aside for use   
     in Step 7.   
        
     Step 2: Saute onions in 8 oz (1 cup) butter until tender.   
        
     Step 3: Add vinegar, water, Worcestershire sauce, catsup,   
     mustard, brown sugar, salt, and pepper to sauteed 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.   
        
     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.)   
        
     Recipe By: U. S. Army Commissary Dept.   
        
     Uncle Dirty Dave's Archives   
       
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