Frank's Recipes! Barbecued Chicken for 100

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Barbecued Chicken for 100

Servings: 100 Portions (4 Pans)
Portions: 2 Pieces
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven

50 lb. chicken, broiler-fryer, cut-up
1 1/2 quart (2 lb) onions, dry, finely chopped
1 cup (8 oz) butter or margarine, melted
1 quart vinegar
3 quart water
2 cups Worcestershire sauce
3 quart (7 lb 2 oz or 1-No. 10 can) catsup, tomato
3/4 cup (7 oz) mustard, prepared
3 cups (1 lb 4 oz) sugar, brown
6 tablespoon (4 oz) salt
1 teaspoon pepper, black
1 cup (8 oz) butter or margarine, melted

Wash chicken thoroughly under running water. Drain. Place in containers, cover and set
aside.

Saute onions in 1 cup butter or margarine 5 minutes. Do not brown. Add vinegar, water,
Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper. Bring to a boil,
stirring constantly. Reduce heat; simmer 10 minutes or until well blended. Stir in 1 cup
butter or margarine.

Pour sauce over chicken; cover and refrigerate 2 hours to marinate. Drain chicken;
reserve marinade. 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:
65 lb chicken, broiler-fryers, whole, may be used; cut in quarters or eighths.