Broilers may be merely split down the back. It may be easier for service at a party dinner or luncheon to have small broilers halved, and large broilers quartered. After cleaning, rub generously with softened butter or margarine, and sprinkle with salt and pepper, inside and out. Arrange in baking pan, skin side up, cover with thin onion slices and dot with more butter or margarine. Bake in hot oven (500 F.) about 20 minutes until lightly browned. Reduce heat to 325 F. and continue cooking 20 to 30 minutes until tender. Baste occasionally with the fat that accumulates in the bottom of the pan. Allow to 1 pound per serving. Part of the butter or margarine may be replaced by bacon fat.