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...)
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).
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.