Army Barbequed Chicken Recipe

Army Barbequed Chicken Recipe

Yield: 100 Servings
Recipe by luhu.jp

Ingredients:
50 lbs: Chicken, cut-up
1 1/2 quart: Dry onions, finely
Chopped,
16 ounce: Butter or margarine --,
Melted,
1 quart: Vinegar,
3 quart: Water,
2 cup: Worcestershire sauce,
3 quart: 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


Source from luhu.jp