Yield: 25 servings. Preparation time: About 1/2 hour. Cooking time: 1 1/2 hours. Equipment needed: Four baking pans, 13 x 9 1/2 x 2 inches, 1 large skillet.

6 (approximately 2 1/2 lbs. each) cut up frying chickens
3/4 lb. butter
6 c. onions, sliced
2/3 c. vinegar
2/3 c. Worcestershire sauce
1/2 tsp. red pepper
2 tsp. black pepper
4 tsp. chili powder
4 1/2 c. ketchup
4 1/2 c. water
3 c. green pepper, chopped

Wash chicken pieces and dry. Melt 3/4 of a stick of butter in each of four baking pans in a hot oven, 400 degrees. Remove pans from oven. Place chicken in pans, turning to coat with butter. Arrange skin side down in a single layer. Bake at 400 degrees for 30 minutes.

Combine onions and remaining ingredients in a large skillet or kettle and simmer 30 to 40 minutes. Turn chicken. Pour barbeque sauce over chicken. Bake another 25 to 30 minutes. Chicken may be served hot or cold.

(Delaware Run)