Roasted chicken basted with a buttery curried sauce.
Salt to taste
2 chickens, 2 1/2 to 3-pounds each, halved
1 1/2 sticks (3/4 cup) butter or 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 sauce
1/3 cup dry sherry wine
Spiced peaches and fresh parsley for garnish (optional)
- Salt chickens on both sides and place in large, flat, ungreased pan, cut side up.
- Combine remaining 9 ingredients in saucepan. Place on medium heat and mix well. Remove from heat and brush chicken generously with mixture, using pastry brush.
- Place in 350°F (175°C) 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.
Makes 8 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.