6 whole chicken breasts, split
6 chicken legs and thighs
3 (16 ounce) cans fruit cocktail, liquid reserved
1 (6 ounce) bottle soy sauce
1 clove garlic, crushed
3 (10 ounce) jars sweet and sour sauce

Place chicken, skin side up, in shallow roasting pan. Pour syrup from fruit and soy sauce over chicken. Add garlic. Bake at 350 degrees F for about 1 hour, basting often.

Pour liquid from chicken into saucepan. Add sweet and sour sauce. Boil until sauce thickens and is reduced to about 3 1/2 cups. This will take about 40 minutes.

Pour sauce over chicken. Cover with aluminum foil and refrigerate overnight.

The next day, bake chicken, uncovered, basting frequently, for about 30 minutes. Add drained fruit and bake 30 minutes longer.

Serves 12.