2 (2 1/2 to 3 lb.) broiler fryers, split
1/2 c. butter, melted
2 tsp. salt
2 tbsp. red currant jelly (substitute: apple, apricot, peach, or pineapple)
1/4 c. dry white wine

Brush chicken halves with melted butter and sprinkle with salt. Mash currant jelly with fork and gradually blend in wine. Brush chicken halves on both sides with jelly mixture. Place chicken skin side down in broiler pan and broil 6 to 9 inches from source of heat 30 minutes. Turn chicken and broil about 20 minutes longer, or until chicken is evenly browned. Cut each half into quarters to serve. Makes 8 servings.

NOTE: Split broiler fryers may be cooked on the grill. Place chicken on grill, skin side up. Cook slowly 1 1/4 to 1 1/2 hour, turning and basting with currant jelly mixture about every 10 minutes.