BBQ Chicken

Mix in sauce pan:

 

2 tsp salt

1/3 tsp cayenne

1 tsp sugar

1/4 tsp pepper

1/4 tsp dry mustard

1 bay leaf

4 1/2 tsp Worchester sauce

3 cloves minced garlic

3/4 c cider vinegar

3 tbsp. butter

1-1/2 c tomato juice

 

 

Simmer uncovered 10 minutes then refrigerate about 1-1/2 hours or more before using. Preheat oven to 425. Quarter or cut into pieces 2-2-1/2 to 3 lb fryers. Salt and pepper chicken. Place skin down in open roasting pan. Cover with three medium onions cut into thin slices. Pour on barbecue sauce, bake and baste 1/2 hr. Turn over-bake and baste 45 minutes. Serve garnished with onion rings.

 

 

Note: Use less fluid or cook sauce down otherwise chicken becomes overdone before it is dry enough for finger eating.