Recipe - Margarets Diet Barbecue Chicken

2 lg Fryers; split in half or
cut up; skinned
1 md Onion; cut or sliced up

SAUCE
Three fourths cup Tomato juice
1/8 teaspoon Cayenne pepper
1 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Dry mustard
2 One fourth teaspoon Worcestershire sauce
1 Bay leaf
One half teaspoon Sugar
One fourth cup Cider vinegar
One fourth teaspoon Garlic powder
1 One fourth tablespoon Margarine

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 350ø 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 One half 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.