Apricot Chicken
1 chicken

Sautee 2 large onions, sliced in 1/4 cup oil.  Remove from heat.
Add 16 oz. jar of apricot jam, 2 tbsp. soy sauce, 1/4 cup white
vinegar, 1 tsp. dry mustard, 1 tsp. dry ginger.

Wash chicken, remove skin from larger pieces.  Put in large pan.
Sprinkle with salt, pepper, garlic.
Pour sauce over chicken.
Bake at 350 for 2-3 hours, basting often until well glazed and
brown.

(Recipe is for one chicken; 2 chickens feeds five; for three or
more chickens, double sauce)