Cassell's Chickens Champion and Queen
J.W. Ludlow
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La Belle Cuisine - More Poultry Recipes

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Chicken Sweet and Hot

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Friday, November 10, 2006

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Red Chickens
Govinder Nazran
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Chicken Sweet and Hot
Specialties of our House
A Treasury of Great Recipes – Famous Specialties of the World’s Foremost Restaurants Adapted for the American Kitchen
by Mary and Vincent Price, 1974, Grosset & Dunlap, Inc.

Serves 4

“This is one of Mary’s specialties, something she tosses together while tiling a wall or framing a few paintings. (That three-hour marinating break is just great for cooks with several other projects going!) It has marvelous flavor, aroma, and color and couldn’t be better if Mary stood over a hot stove all day to prepare it.”

1.  In saucepan combine:  1/2 cup butter [1 stick], 1/4 cup Worcestershire sauce, 1 large clove garlic, minced, 1/2 cup red currant jelly, 1 tablespoon Dijon mustard, 1 cup orange juice, 1 teaspoon powdered ginger, and 3 dashes Tabasco. Heat, stirring, until jelly is melted and sauce
is smooth. Cool.
2.  Put 1 chicken, quartered, into a baking dish. Pour sauce over and let marinate for 2 or 3 hours.
3.  Preheat oven to moderate (350 degrees  F).
4.  Cover chicken and cook in the moderate oven for 1 hour. Uncover, increase oven temperature to hot (400 degrees F), and baste frequently until chicken is an even dark brown.
 

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