Favorite Recipes


Chicken Imperial is an easy "goto" dish for last minute entertaining. 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!

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