Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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      tablespoons   salt
   1      teaspoon      black pepper

Preparation:

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; bast with marinade 2 or 3 times during baking period. (Note: Chicken should be cooked for at least 20 minutes after final basting.)