Recipe provided by Estelle F. Lesnick of the Orange Chapter.
Chicken Imperial
Ingredients:
| 2½-3 | lbs. Chicken (halved) |
| ⅓ | cup Shortening |
| 2 | tsp. Worcester Sauce |
| 1 | tsp. Curry Powder |
| 1 | tsp. Oregano |
| ½ | tsp. Dry Mustard |
| ½ | tsp. Garlic Powder |
| ¼ | tsp. Paprika |
| 2-3 | dashes Tobasco |
| ⅓ | Dry Sherry |
Directions:
Salt chicken on both sides. Place on large flat ungreased pan, cut side up.
Combine remaining 9 ingredients in a saucepan - place on medium heat and blend well. Remove from heat and brush chicken generously with mixture, using a pastry brush. Place in a 350° oven, bake 1 ½ hrs or until tender. Basting and turning chickens every 10-15 minutes. Oven may be turned up last few minutes to brown if desired. Garnish with whole spiced peaches and parsley.