Chicken Imperial

Name: Chicken Imperial
Ingredients: 1/3 c. dry sherry wine; 2 Tbsp. butter or margarine; 2 tsp. Worcestershire sauce; 2 (3 lb.) broiler or fryer chickens (each cut in half); 2 to 3 dashes of hot pepper sauce; 1/2 tsp. garlic powder; 1 tsp. dried oregano; 1/2 tsp. dry mustard; 1/4 tsp. paprika; 1 tsp. curry powder; 1 1/2 tsp. salt

11 ingredients

4 steps

Ingredients

1/3 c. dry sherry wine
2 Tbsp. butter or margarine
2 tsp. Worcestershire sauce
2 (3 lb.) broiler or fryer chickens (each cut in half)
2 to 3 dashes of hot pepper sauce
1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dry mustard
1/4 tsp. paprika
1 tsp. curry powder
1 1/2 tsp. salt

Directions

1

About 1 1/2 hours before serving, in 1-quart saucepan, over high heat, heat all ingredients except chicken.
2

Arrange chicken halves, skin side up, in large open roasting pan.
3

Pour liquid mixture over chicken.
4

Bake at 375° for approximately one hour, basting frequently with pan juices.