Title: Southwestern Roast Chicken
Categories: None
Yield: 1 Servings

1/2 c Peanut oil
3 tb Chili powder
1/2 ts Jalapeno pepper, chopped (I
-just chopped 2 jalapeno
-peppers)
2 Cloves garlic
2 Broiler (3 1/2 pound) fryer
-chickens
1/2 c Dried sage, divided
2 Cloves garlic, halved and
-divided
2 ts Red wine vinegar
1 ts Chopped purple onion
1 ts Prepared mustard
1/4 ts Salt
14 ts Pepper

Hi everyone! Here's what I made for dinner--it was so good, I just had to
share the recipe! It's from Tastes and Traditions: The Sam Houston Heritage
Cookbook from Huntsville TX

Combine first 4 ingredients in container of electric blender (or food
processor); cover and process until smooth, stopping once to scrape down
sides. Remove giblets and rinse chickens with cold water; pat dry. Place
1/4 cup sage and 1 halved garlic clove in cavity of each chicken. Tie ends
of legs together with string. Lift wingtips up and over back, and tuck
under bird. Place chickens on lightly greased rack in a shallow roasting
pan, breast side up. Insert meat thermometer into meaty portion of thigh of
1 chicken, making sure it does not touch the bone. Brush chickens with oil
mixture. Bake, uncovered, at 500 degrees for 10 minutes. Reduce oven
temperature to 350 degrees and bake an additional 55 minutes or until meat
thermometer registers 180 degrees. Remove sage and garlic from chicken
cavities; set aside. Remove chicken to a serving platter; set aside, and
keep warm. Skim fat from pan drippings; reserve pan drippings. Combine
reserved sage, garlic, vinegar, and next 4 ingredients in container of
electric blender (or food processor); cover and process until smooth,
stopping once to scrape down sides. Add reserved pan drippings; process
until smooth, stopping once to scrape down sides. Serve chicken with sauce.
*Rice goes great with this dish

Posted to Recipe Archive - 29 Sep 96

submitted by: sgjg6566@pipeline.com

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)