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2 tsp. salt
1 1/2 c. canned tomato juice
1/4 tsp. dry mustard
4 1/2 tsp. Worcestershire sauce
1 tsp. sugar
3 tsp. butter, butter, or salad oil
2 (2 1/2 to 3 lb.) ready to cook fryers, quartered
3 med. onions, broken in rings
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 bay leaf
3/4 c. cider vinegar
3 cloves garlic, minced

Day before or early in the day:

In saucepan make this barbecue sauce, combine all ingredients, except chicken and onions. Simmer uncovered 10 minutes, then refrigerate.

About 1 hour and 30 minutes before serving:

Start heating oven to 425 degrees. In large shallow roasting pan, arrange chicken, skin side down in single layer. Sprinkle lightly with salt and pepper.

Slice onions thinly; arrange on chicken, tucking four rings under wings and legs. Pour on sauce. Bake uncovered, basting after 1/2 hour. Turn, bake, basting after 45 minutes more or until fork is easily inserted in legs.

Heap on heated platter. Garnish with onion rings lightly brushed with some of the sauce. Makes 4-6 servings.

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