3/4 c. catsup
1/4 c. water
2 tsp. sugar
1 tsp. prepared mustard
3 tbsp. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
2 (1 1/2 to 2 lbs. each) chickens, ready-to-cook weight, split in half
2 tsp. salt
1/4 c. salad oil or melted fat
1 med. onion, sliced

First make barbecue sauce; combine catsup, water, sugar, prepared mustard, vinegar, Worcestershire sauce and Tabasco. Now prepare chickens; remove pinfeathers, wash and dry. Cut off backbone with neck (may be cooked with giblets for soup). cut the halves again, making quarters; sprinkle with salt.

Heat salad oil or fat in Dutch oven or chicken fryer; add half the chicken and brown on both sides, over medium heat, about 15 minutes. Take out and brown rest of chicken (or you can use 2 skillets). Now put all the pieces in one skillet. Add onion and spoon half the barbecue sauce over them. Cover; simmer over low heat 20 minutes. Spoon on remaining sauce and continue cooking 15 to 20 minutes longer or until tender. Makes 6 to 8 servings.