2 fryers (1 1/2 to 2 lb.)
2 c. salad oil
salt and pepper to taste
2 or 3 cloves garlic
2 tsp. paprika

Halve or quarter chickens and dry well. Place in shallow pan. Mix together the salad oil, minced garlic and paprika. Pour over chicken and marinate for 3 or 4 hours, turning the chickens every half hour. Remove from pan and season with salt and pepper. Place chickens in broiler pan with inside upwards and place broiler about 8-inches from broiler unit. Baste frequently with the basting sauce. Place oven control at 350° and cook until tender. Turn chickens the last 15 minutes of cooking with skin side upwards for skin to brown.

1/2 c. apple vinegar
1/2 c. salad oil (left from marinating)
1 1/2 tsp. Worcestershire sauce
1 tsp. minced onion
1 tsp. salt
2 Tbsp. tomato sauce
1/2 tsp. cayenne
1 tsp. sugar
1/2 tsp. dry mustard

Mix liquids. Blend dry ingredients and stir into the liquid, stirring well. Cook slowly for 20 minutes. The sauce may be used to serve with the chicken if any is left from basting.