I made this with cut up rabbit a la buttermeats in the crockpot and it turned out great. I didn't have any sherry wine so I used half/half sherry vinegar/water. I also didn't have any paprika or Tabasco so I left them both out out and subbed cayenne.
Imperial Chicken
2 broilers halved/pieces
salt
½ stick butter
2 t. Worcestershire sauce
1 t. curry powder
1 t. oregano
½ t. dry mustard
½ t. garlic powder
¼ t. paprika
2 to 3 dashes Tabasco
¼ cup dry sherry wine
Salt chicken on both sides and place in large, flat, ungreased pan, cut side up. Combine remaining ingredients in saucepan. Place on medium heat and blend well. Remove from heat and pour over chicken.
Bake at 350 for 1 to 11/2 hours or until tender, turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown, if desired. Yield: 4 big servings.
Note: If using buttermeats method in the crockpot, put 1/2 stick of butter down first, then put meat, then Worcestershire, curry, oregano, dry mustard, garlic powder, paprika, Tabasco, sherry, then put another 1/2 stick of butter and cook on low for 6 - 8 hours.
Imperial Chicken
2 broilers halved/pieces
salt
½ stick butter
2 t. Worcestershire sauce
1 t. curry powder
1 t. oregano
½ t. dry mustard
½ t. garlic powder
¼ t. paprika
2 to 3 dashes Tabasco
¼ cup dry sherry wine
Salt chicken on both sides and place in large, flat, ungreased pan, cut side up. Combine remaining ingredients in saucepan. Place on medium heat and blend well. Remove from heat and pour over chicken.
Bake at 350 for 1 to 11/2 hours or until tender, turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown, if desired. Yield: 4 big servings.
Note: If using buttermeats method in the crockpot, put 1/2 stick of butter down first, then put meat, then Worcestershire, curry, oregano, dry mustard, garlic powder, paprika, Tabasco, sherry, then put another 1/2 stick of butter and cook on low for 6 - 8 hours.
