|Category:||Cooking For A Crowd|
2 1/2 cups chicken stock
2 ounces dehydrated onions
7 pounds 3 ounces catsup
2 teaspoons garlic powder
1 pound 8 ounces brown sugar, packed
48 pounds chicken, cut-up
For barbecue sauce: Simmer chicken stock and onions over medium heat for 5 minutes. Add catsup, garlic powder, and brown sugar. Simmer 15-20 minutes, stirring frequently. Set aside.
Rinse chicken in cold water. Drain well. Arrange 25 pieces of chicken on each sheet pan (18 x 26 x 1 inch). Brush 3/4 to 1 quart of barbecue sauce over chicken in each pan. Bake uncovered until tender, checking frequently. Cook in conventional oven at 425 degrees F for 45 minutes or 375 degrees F in convection oven for 30 minutes. Transfer to steam
table pans for serving.