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Chipotle Roasted Chicken
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    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.

    From: Peter Gaffney, peter.g@telus.net
    Posted By: Peter Gaffney, Via: Chile Head Mailing List
    Post Date: Sun, 06 Aug 2000

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