2 lg. birds
1/2 (14 oz.) bottle hot catsup
2 tsp. salt
2 tbsp. vinegar
1/2 (12 oz.) bottle chili sauce
1/4 lb. butter
1/4 tsp. pepper
1/2 c. water

Place quartered birds on rack skin side up, in shallow pan at 325 degrees. Melt butter in small pan and add remaining ingredients and bring to a slow boil. Keep warm. Baste meat and continue to baste every 15 minutes for about 45 minutes. You may want to turn birds when top is browned. Skinned birds barbecue nicely, too. Baste often. Serves 6-8.