Chicken Imperial
Submitted by TSWS2001
Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
1 hrsThis is the kind of roast chicken that fills the house with an aroma so good the neighbors might knock.
A whole bird gets basted over and over with a melted butter sauce spiked with sherry, curry powder, Worcestershire, oregano, dry mustard, garlic, paprika, and a couple dashes of hot sauce.
Every 10 to 15 minutes, another coat goes on, building up layers of glossy, spiced glaze until the skin is deep amber and crackling.
A final blast of high heat at the end bronzes everything to a showpiece finish.
Simple technique, extraordinary results.
Kitchen Tips
- Baste religiously: Every 10 to 15 minutes. Each coat adds flavor and builds that lacquered skin. Set a timer.
- Keep the butter sauce warm: It brushes on more evenly when it’s liquid. Leave the saucepan on the lowest burner.
- Crank the heat at the end: That final blast is what takes the skin from golden to beautifully bronzed. Watch it closely so it doesn’t burn.
Ingredients
Directions
Salt chicken and place in large ungreased pan, cut side up.
Combine remaining ingredients in saucepan.
Place on medium heat an brush chicken with mixture.
Place in 350℉ (180℃) F oven and bake 1 to 1½ hrs or until tender.
Baste every 10 to 15 minutes.
Turn up oven at end to brown.
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