Hanover Sauce For Poultry Recipes
HOUSES OF PARLIAMENT MARINADE FOR CHICKEN OR PORK
While going through some old binders, I found this recipe in a booklet put out by HP. And yes, HP does stand for Houses of Parliament (the picture you see on the bottle). I don't know about its availability in the U.S., but in Canada a bottle of HP sauce is just about as common as ketchup -- all restaurants have it on hand, and it's in most homes.
Provided by Lennie
Categories Chicken Breast
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
- Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
- After marinating is done, drain off marinade and grill or broil chicken until done.
- If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
HANOVER SAUCE FOR POULTRY
Use this sauce for roast chicken or turkey. This must have been hard work to make in Victorian days when all the pounding was done by hand but is easily done in a food processor. It is a smooth, pale-beige sauce with a rich and interesting flavour.
Provided by Millereg
Categories Sauces
Time 45m
Yield 6 fluid ounces
Number Of Ingredients 5
Steps:
- Trim off the strings and any yellow parts and boil the chicken liver with the rest of the giblets to make a little stock- this will take about 30 minutes.
- Put it into a food processor with the rest of the ingredients but use very little salt as the anchovy is a little salty.
- Liquidize the mixture, pour into a saucepan and heat through.
Nutrition Facts : Calories 95.1, Fat 9.5, SaturatedFat 5.8, Cholesterol 53, Sodium 38, Carbohydrate 1.7, Fiber 0.4, Protein 1.7
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