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> Green Tabasco Chicken, main dish
lvegeais
post Jun 20 2004, 12:56 PM
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Here is a favorite recipe from Crook's Corner restaurant in Chapel Hill, NC.

Green Tabasco Chicken
1 (3 lb) Chicken
Salt and pepper to taste
1 lemon, halved
2 garlic cloves, peeled
1 jalapeno pepper
1/2 (5 oz.) bottle Tabasco Green Pepper Sauce
Olive oil
1 c. white wine

Season the chicken cavity with salt and pepper. Place lemon, garlic and
jalepeno into the cavity. Truss chicken, if desired. I usually just close the
cavity with a skewer. Coat the chicken with the Tabasco and season with salt
and pepper. Roast at 500 degrees for 20 minutes or until the skin begins to
crisp. Baste with olive oil. Reduce the heat to 350 degrees. Roast for 1
hour or until the internal temp. of the chicken reaches 180-185 degrees.
Remove the chicken from the roasting pan. Place the roasting pan on the stove
and add the wine. Bring to a simmer. Cook until the liquid is reduced by
half. Strain the wine mixture and serve with the chicken.
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davew
post Jun 20 2004, 04:33 PM
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Lisa,

This sounds great. I'm going to try it next week sometime.


Dave
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lvegeais
post Jun 20 2004, 05:36 PM
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Dave,

Be sure to open your windows. When you take the chicken out to baste it there may be smoke since it's been in such a hot oven for 20 minutes. I have to resist the temptation to open the oven check on it during the first 20. Last time I thought the smoke detector was going to go off when I opened the door. Probably because my oven was dirty to begin with!!!
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maccsale
post Jun 21 2004, 06:55 PM
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(IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/rolleyes.gif) I can't wait to try this one!!!!! Sounds great!

Anita
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davew
post Jun 24 2004, 01:58 AM
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Lisa,

We had this chicken last night, really liked it. It was over 90 here, so I did this on the grill. We really didn't want to add a hot oven to our house. I used a baking dish and rack to keep the chicken off the bottom. The heat was very direct, so the cooking liquid in the baking dish all dried up. So, no sauce. I had some trouble trying to adjust and hold the temperature. I ran close to 550 to get stared, had trouble getting it down to 350. Finally went to only one burner (out of 3), where it eventually dropped too low, around 300. I brought it back up for the end, and it was great.

Not really spicy hot, but a good tang to it.

The only complaint was from my wife who had to clean a dried up baking dish, rack, cutting board, and a few plates along the way.

Thanks for sharing this.


Dave
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