Chicken Imperial - cooking recipe

Ingredients

1/3 c. dry sherry wine
2 Tbsp. butter or margarine
2 tsp. Worcestershire sauce
2 (3 lb.) broiler or fryer chickens (each cut in half)
2 to 3 dashes of hot pepper sauce
1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dry mustard
1/4 tsp. paprika
1 tsp. curry powder
1 1/2 tsp. salt

Preparation

About 1 1/2 hours before serving, in 1-quart saucepan, over high heat, heat all ingredients except chicken.
Arrange chicken halves, skin side up, in large open roasting pan.
Pour liquid mixture over chicken.
Bake at 375\u00b0 for approximately one hour, basting frequently with pan juices.