Vincent Price's Chicken Sweet And Hot

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 fryer chicken, quartered
• 1/2 cup butter
• 1/4 cup worcestershire sauce
• 1 clove garlic, minced
• 1/2 cup red currant jelly (i couldn't find; i used black currant jelly)
• 1 tablespoon dijon mustard
• 1 cup orange juice
• 1 teaspoon powdered ginger (i don't care for ginger; i used a couple dashes of allspice)
• 3 dashes tabasco sauce (but if you're expecting this to be "hot", i'd add more...)

Recipe

• 1 combine all of the above ingredients, except chicken, in a pan.
• 2 heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
• 3 cool.
• 4 pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (i had a change of plans the day i prepared the marinade; mine marinated overnight).
• 5 cover and cook in preheated moderate oven (i used 350 degrees f for the first 40 minutes, then raised it to 375 degrees f).
• 6 uncover, increase oven temperature to hot (i raised it to 425 degrees f) and baste frequently until chicken is an even dark brown.
• 7 (before i put the chicken in at the higher temperature, i used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- i left just enough in the dish to use for basting, but not so little that it would burn at the high) serve with rice.