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home > recipes > meat > southwestern roast chicken
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 SOUTHWESTERN ROAST CHICKEN 1/2 cup peanut oil 3 tbs chili powder 1/2 tsp jalapeno pepper, chopped (I just chopped 2 jalapeno peppers) 2 cloves garlic 2 (3 1/2 pound) broiler fryer chickens 1/2 cup dried sage, divided 2 cloves garlic, halved and divided 2 tsp red wine vinegar 1 tsp chopped purple onion 1 tsp prepared mustard 1/4 tsp salt 14 tsp pepper 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 Enjoy! Julie Michigan, USA

Southwestern Roast Chicken


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keyword: southwestern
keyword: roast
keyword: chicken
recipes for meat
recipes by sgjg6566
Email Address:
(posted February 10, 1999)

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

SOUTHWESTERN
ROAST CHICKEN

1/2 cup
peanut oil
3 tbs
chili powder
1/2 tsp jalapeno pepper, chopped (I just chopped 2 jalapeno peppers)
2 cloves
garlic
2 (3 1/2 pound) broiler fryer chickens
1/2 cup dried
sage, divided
2 cloves
garlic, halved and divided
2 tsp
red
wine vinegar
1 tsp chopped purple
onion
1 tsp
prepared mustard
1/4 tsp
salt
14 tsp pepper
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

Enjoy!
Julie
Michigan, USA




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