1 lg. broiler fryer chicken (3-3 1/2 lb.) quartered
1/2 tsp. salt
6 tbsp. butter
2 tsp. Worcestershire sauce
2 tsp. curry powder
1 tsp. oregano leaves, crushed
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. paprika
3 dashes Texas Pete hot sauce
1 chicken bouillon cube or
1 tsp. chicken stock base

Wash chicken pieces and pat dry. Sprinkle with salt and arrange skin side down in a 9 x 13 inch pan. In small saucepan, melt butter, then blend in remaining seasonings. Generously brush the sauce over the chicken pieces. Bake, uncovered, at 375 degrees for about 20 minutes. Turn the chicken pieces skin side up and again baste with the butter mixture. Continue baking until the chicken is nicely browned, about 40-50 minutes. Baste once or twice with the butter mixture, using it all by the time the chicken is done.