| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | (2-1/2 to 3-lb) fryers | |
| 3 | Onions; sliced thin | |
| Salt & pepper | ||
| 2 | ts | Salt |
| 1/4 | ts | Each: pepper; cayenne, dry mustard |
| 1 1/2 | c | Tomato juice |
| 4 1/2 | ts | Worcestershire sauce |
| 1 | Bay leaf | |
| 3/4 | c | Vinegar |
| 1 | ts | Sugar |
| 1 | tb | Brown sugar |
| 3 | Cloves garlic; minced | |
| 3 | tb | Butter; margarine or oil |
INSTRUCTIONS
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 3/4 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, http://www.erols.com/hosey.
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