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| 2 gross | Fryers; split in half or cut up; skinned |
| 1 mittel | onion sliced |
| 3/4 Tasse | tomato juice |
| 1/8 Teelöffel | cayenne pepper |
| 1 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/8 Teelöffel | mustard dry |
| 2 1/4 Teelöffel | Worcestershire Sauce |
| 1 | Bayleaf |
| 1/2 Teelöffel | sugar |
| 1/4 Tasse | cider vinegar |
| 1/4 Teelöffel | garlic powdered |
| 1 1/4 Esslöffel | margarine |
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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,
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