Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | (2-1/2 to 3-lb) fryers |
3 \N | Onions; sliced thin |
\N \N | Salt & pepper |
2 teaspoons | Salt |
¼ teaspoon | Each: pepper; cayenne, dry mustard |
1½ cup | Tomato juice |
4½ teaspoon | Worcestershire sauce |
1 \N | Bay leaf |
¾ cup | Vinegar |
1 teaspoon | Sugar |
1 tablespoon | Brown sugar |
3 \N | Cloves garlic; minced |
3 tablespoons | Butter; margarine or oil |
SAUCE
Heat oven to 350. Clean & dry fryers. Cut into halves lengthwise or quarter. Arrange in single layer, skin side up, in roasting pan. Sprinkle with salt & pepper. Pour in only enough hot water to cover bottom of pan.
Arrange onions on fryers, tucking a few under wings & legs. Bake uncovered for 30 minutes. Turn & bake 30 minutes more. Remove from oven. Pour off all but ¾ cup liquid. Turn fryers skin side up & pour on sauce. Bake 1 hour longer or until fork can be easily inserted into leg, basting often with sauce in pan. Makes 4-6 servings. Sauce: In saucepan, combine all ingredients, heat to a boil, reduce heat & simmer 10 minutes.
VELDA ALEXANDER
MEMPHIS, TN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .