50 lb Chicken, cut-up
1-1/2 quart onions, finely Chopped
16 oz Butter or margarine, Melted
1 quart Vinegar
3 quart Water
2 c Worcestershire sauce
3 quart Ketchup
3/4 c Prepared mustard
3 c Brown sugar
6 tb Salt
1 teaspoon Black pepper
Wash chicken thoroughly under cold running water. Drain well. Place in containers, cover; set aside. Sauté onions in 8 oz (1 cup) butter or margarine until tender. Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper to sautéed onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes or until well blended. Stir in remaining butter or margarine. Pour sauce over chicken; cover; refrigerate 2 hours to marinade.
Drain chicken; reserve marinade for basting. Place chicken, skin side up, on lightly greased pans. Bake 1-1/2 hours or until chicken is tender; baste with marinade 2 or 3 times during baking period.
NOTE:
Chicken should be cooked for at least 20 minutes after final basting.