|2 larges||Fryers; split in half or cut up; skinned|
|1 medium||Onion; sliced|
|¾ cup||Tomato juice|
|⅛ teaspoon||Cayenne pepper|
|⅛ teaspoon||Dry mustard|
|2¼ teaspoon||Worcestershire sauce|
|¼ cup||Cider vinegar|
|¼ teaspoon||Garlic powder|
Cut fryers in half and arrange in a single layer, meat side up, in a large roasting pan. Sprinkle with salt and pepper. Pour enough hot water to just cover the bottom of the roasting pan. Slice one medium onion over the fryers. Bake, covered, at 350ø for 30 minutes. While chicken is cooking, make a sauce using the remaining ingredients beginning with the tomato juice. Simmer sauce for 10 minutes. When fryers have baked 1 hour (30 minutes on each side), pour off all but ½ cup of liquid in bottom of pan.
Turn fryers skin side up and pour barbecue sauce over all. Put fryers back in oven and bake another hour, covered. Baste frequently. Calories: 328 per serving. Yield: 8 servings.
PATRICK D. MILLER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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