50 lb chicken, cut-up
1 1/2 qt dry onions -- finely
1 chopped
16 oz butter or margarine --
1 melted
1 qt vinegar
3 qt water
2 cup worcestershire sauce
3 qt ketchup
3/4 cup prepared mustard
3 cup brown sugar
6 tbsp salt
1 tsp black pepper
Directions
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 or margarine 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 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.)
Recipe By : U. S. Army
Servings: 100 servings
Army Barbequed Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Poultry
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We hope you enjoy this Army Barbequed Chicken recipe.
