| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Fryers; split in half or cut up; skinned |
| 1 |
md |
Onion; sliced |
| 3/4 |
c |
Tomato juice |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Dry mustard |
| 2 1/4 |
ts |
Worcestershire sauce |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
ts |
Garlic powder |
| 1 1/4 |
tb |
Margarine |
INSTRUCTIONS
SAUCE
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 350° 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 1/2 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.
LOW CALORIE
PATRICK D. MILLER
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”