3 1/2 lb. frying chicken
29 oz. can yellow cling peaches in syrup
1 tbsp. soy sauce
Ginger marmalade

Arrange cut up chicken, skin side up, in single layer in baking pan. Drain peaches and reserve. Stir together 1/4 cup peach syrup and soy sauce; pour over chicken. Bake, uncovered, in 375 degree oven, basting, about 1 hour or until tender. Fill cavities of peaches with ginger marmalade and arrange in shallow pan; heat 10 minutes. Serve peaches with chicken. 4 to 6 servings.