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Ingredients: 50 chicken 1 1/2 dry, finely chopped onion 1 27/625 Pound(s) melted butter 1 vinegar 12 Cup(s) water 16 Ounce(s) worcestershire sauce 96 Ounce(s) ketchup 3/4 prepared mustard 1 48/85 Pound(s) brown sugar 3 Ounce(s) salt 1/6 Ounce(s) black pepper Directions: 1. Wash chicken thoroughly under cold running water. Drain well. Place in containers, cover; set aside for use in Step 7.2. Saute onions in 8 oz (1 cup) butter or margarine until tender.3. Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar, salt, and pepper to sauteed onions.4. Bring to a boil, stirring constantly.5. Reduce heat; simmer 10 minutes or until well blended.6. Stir in remaining butter or margarine.7. Pour sauce over chicken; cover; refrigerate 2 hours to marinade.8. Drain chicken; reserve marinade for use in Step 10.9. Place chicken, skin side up, on lightly greased pans.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.) Comments: For large parties.
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Once the pan is hot, add t Chinese cashew chicken 1 Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cor Chicken breast stroganoff In a large skillet, melt butter and brown breast filets on both sides; remove chicken and reserve. Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms are softened. Stir in chicken broth, return chicken to skillet, cover and simmer Chicken dopiazza (indian chicken curry) Partially cook chicken, Cut in large bite size pieces. Fry onions in oil in a large pan until they are golden brown. Mix the garlic with the spices and a little pepper. Add the spice mixture to the pan, fry spices with onions for 1 minute. Add c Chicken ole Arrange rice on serving platter; top with chicken and velveeta cheese spread salsa dip. 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Put Chicken breasts with balsamic vinegar Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the butcher do it). Pour the wine into a skillet and bring to a boil over medium-high heat. Add the chicken breasts, reduce the heat to a simmer, and poach the chicken for Chicken a la reine soup Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a