Army Barbequed Chicken
 
     50 lb Chicken, cut-up                     3 qt Ketchup
  1 1/2 qt Dry onions; finely chopped        3/4 c  Prepared mustard
     16 oz Butter or margarine; melted         3 c  Brown sugar
      1 qt Vinegar                             6 tb Salt
      3 qt Water                               1 ts Black pepper
      2 c  Worcestershire sauce           
 
  Recipe by: U. S. Army
  
  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.)

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