Chicken Imperial

Recipe provided by Estelle F. Lesnick of the Orange Chapter.


2½-3 lbs. Chicken (halved)
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
Dry Sherry


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.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960