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LOCATION: Recipes >> Poultry >> Roast Chicken 04

Print this Recipe    Roast Chicken 04

SOUTHWESTERN ROAST CHICKEN

1/2 cup peanut oil
3 tbs chili powder
1 to 2 jalapeno peppers, chopped
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

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