24 broiler-fryer chicken parts
1 lg. onion, sliced and separated into rings
2 green peppers, cut into 1 inch strips
2 ribs celery, sliced diagonally
2 tsp. salt
1/2 tsp. pepper
6 tbsp. butter
1 c. catsup
1/2 c. vinegar
1 tsp. rosemary, crushed
1/2 tsp. dry mustard
1 chicken bouillon cube

In large baking pan, arrange chicken in single layer, skin side down. Place onion rings, pepper strips and celery over chicken; sprinkle with salt and pepper.

In small saucepan over low heat, melt butter. Add catsup, vinegar, rosemary and mustard; bring to boil. Add bouillon cube and stir until dissolved. Spoon mixture over chicken and vegetables. Cover and refrigerate at least 4 hours or overnight. (Can be baked without the waiting period.)

About 1 hour before serving time, place in 400 degree oven. Cook 30 minutes; turn, basting generously and cook 30 minutes more or until fork can be inserted in chicken with ease. Makes 12 servings.