Mrs. Herman Farrar
Baton Rouge, La.
Cut chickens in half. SEASON generously with salt, black pepper and red pepper.
Mix together MARINADE:
- 1/2 small bottle Worcestershire
- 1 cup vinegar, about
- 1 bottle onion juice
- 1 bottle garlic juice
Soak chicken in Marinade for several hrs. Then barbecue & baste with this:
- 1/2 (28 oz) jar barbecue sauce
- 1 stick oleo
- Juice of 1 lemon
- Worcestershire sauce to taste
- Tabasco to taste