1959 Chicken Imperial (Otherwise known as Yellow Chicken in the Northrop household)
This recipe came from Good Housekeeping/January 1990, one chicken recipe per year from 1950-1989. I still have the pages I ripped out of the magazine, 1956-1987, must not have like the beginning or the end! I have only used 3 recipes from this batch, and only this one consistently. This was always a favorite for the kids. We always serve it with Rice-A-Roni Chicken flavor (Yellow Rice) and I sometimes add fresh green beans for me. It smells wonderful while roasting and is even better in my convection oven. Enjoy! 1/3 cup sherry 2 T. butter 2 t. Worcestershire 1 t. salt 1 t. dried oregano leaves 1 t. curry powder ½ t. dry mustard ½ t. garlic powder ¼ t. paprika 2 to 3 dashes hot pepper sauce Chicken – cut-up, halves, pieces or any combination of 1-2 skin-on, bone-in chickens. About 1 ¼ hours before serving: 1. In small saucepan over high heat, heat first 10 ingredients. 2. Arrange chicken pieces, skin-side up, in large open roasting pan. Pour liquid mixture over chicken. Bake chicken in 375 degree oven for one hour, basting frequently with pan juices. That’s it!
