Text 30995, 56 rader
Skriven 2015-09-18 04:20:00 av DAVE DRUM (1:123/140)
Ärende: Five 149
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle Roasted Chicken
 Categories: Five, Poultry, Chilies
      Yield: 3 servings
 
      4 lb Chicken
      7 oz Can chipotles in adobo
      4 cl Garlic; quartered
      2 tb Whole wheat flour
      1 lg Onion; quartered (opt)
 
  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.
  
  FROM: Peter Gaffney; Chile-Heads List - 06 Aug 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Prune yoghurt - when you need to eat and run!!!
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