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 (It ain't BBQ, but it'll do for 50 pounds 
             of chicken.)

  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.)