2 ea Broiler fryers; 2-1/2 to 3

      1 x  Lb each; or breasts; thighs;

      1 x  And drumsticks only

      2 tb Butter

      1 x  Salt and pepper

      1 cn Bing cherries; pitted (1 lb)

      1 c  Chili sauce

      2 ea Chicken bouillon cubes OR

      2 ts Chicken stock base

    1/4 c  Pale dry sherry

      2 tb Cornstarch

      2 tb Water

      3 tb Brandy OR Cognac; warmed

  FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE. Wash
  chicken.  Pat dry with paper towels. Melt butter in a large frying pan.
  Brown chicken on all sides. Transfer to crockery pot. Season with salt and
  pepper.  Pour 1/2 cup cherry juice into frying pan. Stir to loosen
  drippings.  Pour over chicken. Add chili sauce and bouillon chubes. Cover.
   Cook on LOW 6 to 8 hours; or until tender.  Remove chicken from pot and
  keep warm.  Pour juices into saucepan. Skim fat. Boil until slightly
  reduced.
   Add sherry and remaining cherry juice.  Combine cornstarch and water. Stir
  into juice mixture.  Cook until thickened. Add cherries and heat. Arrange
  chicken on warm platter.  Ignite warmed brandy and flame sauce. Spoon
  flaming sauce over chicken. Makes 10 to 12 servings.