CHICKEN PIQUANT 1 LG. FRYER 1/2 TSP. SALT 6 T. BUTTER 2 TSP. WORCESTERSHIRE SAUCE 2 TSP. CURRY POWDER 1 TSP. CRUSHED OREGANO 1/4 TSP. PAPRIKA 3 DASHES OF TOBASCO 1 TSP. CHICKEN BASE
CHICKEN PIQUANT
1 LG. FRYER 1/2 TSP. SALT 6 T. BUTTER 2 TSP. WORCESTERSHIRE SAUCE 2 TSP. CURRY POWDER 1 TSP. CRUSHED OREGANO 1/4 TSP. PAPRIKA 3 DASHES OF TOBASCO 1 TSP. CHICKEN BASE
SALT CHICKEN AND LAY BREAST- UP ON RACK IN ROASTING PAN. MELT BUTTER AND MIX IN THE REST OF THE INGREDIENTS. BRUSH SAUCE OVER CHICKEN AND PLACE IN OVEN. BAKE AT 375o FOR 1TO 1-1/2 HOURS BASTING EVERY 20 MINUTES.
SALT CHICKEN AND LAY BREAST- UP ON RACK IN ROASTING PAN.
MELT BUTTER AND MIX IN THE REST OF THE INGREDIENTS.
BRUSH SAUCE OVER CHICKEN AND PLACE IN OVEN.
BAKE AT 375o FOR 1TO 1-1/2 HOURS BASTING EVERY 20 MINUTES.