Recipe: Chicken Emperial (using curry and sherry)

CHICKEN EMPERIAL

2 chickens, 2 1/2 to 3 lbs each, halved
1 1/2 sticks (3/4 cup) margarine
2 teaspoons Worcestershire sauce
1 teaspoon curry powder
1 teaspoon oregano
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 to 3 dashes Tabasco
1/3 cup dry sherry wine

Preheat oven to 350 degrees F.

Salt chickens on both sides and place on large, flat, ungreased pan, cut side up.

Combine remaining 9 ingredients in saucepan. Place on medium heat and blend well. Remove from heat and brush chicken generously with mixture, using pastry brush.

Place in 350 degree F oven and bake 1 to 1 1/2 hours or until tender, basting and turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown if desired.

Serve from pan or warm platter. Garnish with whole spiced peaches and fresh parsley if desired.

Servings: 4 generously
From: Mrs. Nancy Kinley, Governors Island, NY
Source: National Chicken Council