Title: Southwest-Style Chicken
Categories: Essnce11
Yield: 4 servings

2 Whole Chickens - (3 lbs ea);
-thoroughly rinsed
; and dried
2 tb Olive oil
12 Garlic cloves; peeled
1/4 c Chopped celery
1/4 c Chopped carrots
2 ts Southwest Spice; see * Note
Black Bean Sauce; see * Note
Guacamole; see * Note
Pico De Gallo Salsa; see *
-Note
Fried Tortilla Strips; see *
-Note

* Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}”, “Black
Bean Sauce”, “Guacamole”, “Pico De Gallo Salsa”, and “Fried Tortilla
Strips” recipes which are all included in this collection.

Heat oven to 400 degrees. Rub chickens inside and out with oil, using 1
tablespoon per chicken. Insert 3 garlic cloves under skin of each chicken
breast half. Sprinkle chickens inside and out with onions, celery and
carrots. Sprinkle chickens, inside and out, with Southwest Spice and rub in
with your hands. Place chickens, breast-side up, on a rack in a roasting
pan and roast until crisp but tender, about 1 hour 10 minutes. Remove from
oven, carve thigh and drumstick intact and slice breast meat. To serve,
spoon Black Bean Sauce on dinner plates and arrange 1 chicken breast and 1
thigh/drumstick on top. Mound Guacamole and Pico De Gallo Salsa alongside
and top with Fried Tortilla Strips. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-026 broadcast 02-28-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.