Re: [CH] Recipe Challenge....
peter gaffney (peter.g@telus.net)
Sun, 06 Aug 2000 11:35:58 -0700
Marilyn,
the very best thing about roast chicken ... is that no matter "how"
one adds seasonings, if you like the flavor of the spices or marinade,
you're gonna like the end result out of the oven !
i confess that i'm a bit of a minimalist cook sometimes so here's a
fairly simple recipe. hope you try it !
Chipotle Roasted Chicken
1 chicken
1 sm can chipotles in adobo
garlic clove(s)
2 or so, tbsp whole wheat flour
1 onion quartered (optional)
run the chipotles etal thru a whizzer
spatchcock the bird (remove backbone & neck; reserve for stock)
split part-way thru breastbone so that bird will lay flat.
wash bird thoroughly.
quarter garlic clove(s) & insert under skin
slather at least 1/2 the can of chiles over & under the bird. rub in.
(if you don't eat the skin, put some under the skin).
pan-roast the bird uncovered. if you want the onions, fling 'em in
during last 45 min. remove to serving platter.
pour off some fat (not all) sprinkle flour into pan over med heat &
scrape browned bits. (don't worry when it all sticks & clumps!!)
allow flour to brown slightly then deglaze with old fashioned water.
as you stir, the lumps will disappear & everything will release from
the pan sides & bottom. (i use a wooden utensil)
season the gravy with salt to taste.
serving the bird is now a breeze because it readily divides into four.
you'll see. gravy on the side please.
and, if by some strange chance you've any leftovers ...
make some pizza dough, use the gravy as pizza sauce, add sliced
chicken & sprinkle on some Calvin's, bake as usual ... (no cheese)
holy hannah !!! it don't get any better than that.
regards
peter g