| 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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