Recipe - Southwestern Roast Chicken

One half cup Peanut oil
3 tablespoon Chili powder
One half teaspoon Jalapeno pepper, chopped (I
just chopped 2 jalapeno
peppers)
2 Cloves garlic
2 Broiler (3 One half pound) fryer
chickens
One half cup Dried sage, divided
2 Cloves garlic, halved and
divided
2 teaspoon Red wine vinegar
1 teaspoon Chopped purple onion
1 teaspoon Prepared mustard
One fourth teaspoon Salt
14 teaspoon Pepper

Hi everyone! Here's what I made for dinnerit 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
One fourth 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)