Plum Chicken

2 fryers, cut up
Garlic salt
1/4 cup butter
1 chopped onion
1 (17 ounce) can purple plums (reserve juice)
1 (6 ounce) can frozen lemonade
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon ginger
2 teaspoon prepared mustard
2 drops Tabasco sauce

Prepare sauce day before or make and freeze (best when used cold).

Sauce: Pit plums and put in blender to puree. Cook onion in butter until tender (not brown). Add plum puree with juice and all other ingredients (except chicken). Simmer 15 minutes.

Chicken: Sprinkle chicken with garlic salt and bake at 375 degrees F for 45 minutes, skin side up. Baste with plum sauce. Bake another 45 minutes, basting generously with sauce until well coated. Serve with additional heated sauce.