|Broiler fryers||2 , quartered|
|Salt||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Buttered hot rice||1 Cup (16 tbs)|
Make Curry Glaze.
Cut away backbones and any small rib bones from chickens. (Kitchen scissors do a fast neat job.)
Pull off skin, if desired.
Shake chicken pieces in mixture of flour, salt and ginger in paper bag to coat well.
Melt butter or margarine in large shallow baking or roasting pan.
Roll chicken in melted butter to coat well, then arrange, skin side up, in single layer in pan.
Bake, uncovered, in hot oven (400Â°) 20 minutes, or until beginning to turn golden.
Spoon about half of Curry Glaze on top of chicken to make a thick coating; bake 20 minutes.
Spoon on remaining glaze; bake 20 minutes longer, or until chicken is tender.
Arrange chicken around a mound of buttered hot rice on serving platter.
Garnish with lemon cups filled with your own or store bought pepper relish, if you wish.