Wednesday, March 10, 2010

Lemon-Herb-Chipotle Roasted Chicken

This is a family favorite. This chicken is nice and juicy thought with a rich flavor. The chipotle rub gives it a wonderful flavor and the chicken is not to spicy. All my kids eat this up!

Left overs make a great chicken noodle soup. Make the soup with the skin for added spice, remove the skin for a milder soup. As of course I always make home made egg noodles for my soups!

This is also excellent with Beer Bread.

The original recipe called for 2 smaller fryer chickens but for simplicity of only working with one bird I use a large roaster. In my post about Smoking a turkey you can see what I mean about spreading the seasoning under the skin.

For left over chili pure, freeze in ice cube trays and then transfer to a zipper freezer bag for storage for future use.

This recipe can be found in the Chevy's fresh mex cook book. I really like this book!

* Exported from MasterCook *

Lemon-herb-chipotle Roasted Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds whole chicken
1/2 cup olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
6 sprigs rosemary
6 sprigs oregano
1 whole lemon -- cut in half
4 large garlic cloves -- cut in half
2 tablespoons chipotle chile canned in adobo -- *see Note

Preheat the oven to 350. Remove the giblets from the body cavity, and trim
away the excess fat. Rinse chicken inside and out under cold running water
and pat dry.

Combine the olive oil, salt, and pepper in a small bowl.

Spread the seasoned olive oil under the breast skin. Place garlic clove
halves under the breast skin on each side and down into the legs if
possible. Strip the leaves of the remaining sprigs of rosemary and oregano
and mince; distribute evenly under the breast skin.

coat the cavity generously with the remanding seasoned olive oil. Strip
the leaves off 3 sprigs rosemary and 3 sprigs oregano and mince; place
inside the cavity. Place 2 each of the remaining sprigs of rosemary and
oregano (leaves still attached) in the cavity. Squeeze the lemons into the
cavity and stuff the halves into the cavity.

Sprinkle pepper and salt over the entire chicken. Truss the chicken drum
sticks, closing the cavity. Or with a wooden skewer, pinch the skin
together over the cavity and pierce through the skin and work your way up
the body "sewing" the skin together. Rub outside of chicken with the
chipotle puree.

Place the chicken on a roasting rack in a roasting pan and roast until the
thigh juices run clear when the skin is pierced with a knife, about 2
hours, basting with pan juices every 30 minutes, or until the thigh meat
registers 165 on an instant read thermometer.

Carve and serve.

"Chevys & Rio Bravo Fresh Mex Cook Book"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 748 Calories; 58g Fat (69.6%
calories from fat); 49g Protein; 8g Carbohydrate; 4g Dietary Fiber; 235mg
Cholesterol; 2082mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat.

NOTES : Puree the contents of a entire can of chipotle chile in
adobo sauce. Or you can make your own.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

No comments: