50 pounds chicken -- cut-up
1-1/2 quarts dry onions -- finely chopped
16 ounces butter or margarine -- melted
1 quart vinegar
3 quarts water
2 cups Worcestershire sauce
3 quarts ketchup
3/4 cup prepared mustard
3 cups brown sugar
6 tablespoon salt
1 teaspoon 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: Sauté 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 sautéed 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; baste 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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