Barbecue Sauce:

2 lb. onions
1 pint oil
1/2 c. flour
1 c. prepared mustard
2 1/2 tbsp. salt
2 tsp. pepper
3/4 c. brown sugar
1 qt. vinegar
1 qt. chicken broth
2 bottles (14 oz. each) catsup
2 cans (1 lb. 13 oz. each) tomato puree
1 c. Worcestershire sauce

Chop onions, sauté lightly in oil in heavy skillet. Combine flour, mustard, salt, pepper and sugar. Stir into onions. Add remaining ingredients; heat to boiling, stirring constantly. Simmer 15 minutes to blend flavors.

Makes enough for 50 servings.

Chicken Preparation:

Cut chicken into serving pieces. Wash well and pat dry. Put giblets to stew in 1 quart salted water. (Will use this broth in barbecue sauce to follow). Put flour, salt and pepper into paper bag. Shake chicken in flour, a few pieces at a time. Sauté chicken pieces until golden brown on both sides in hot shortening in heavy skillets. Arrange pieces in open roasting pans. Add giblets. Pour barbecue sauce over chicken.

Bake in moderate oven (350°F) for 1 1/2 hours, basting frequently. (No harm in baking chicken a little longer, the flavor actually improves).

Makes 50 servings.