Roasted Chimmi-Churri Chicken
Coarsely chop enough carrots, onions and celery to
fill the cavity of a whole roasting chicken. Lightly
coat vegetables in Chimmi-Churri. Set aside.
Wash roasting chicken under cool water and pat dry.
Rub chicken all over with Chimmi-Churri. Sprinkle
with salt and pepper.
Stuff Chimmi-Churri coated vegetables inside
chicken. Place chicken in roasting pan.
Roast in 350° oven. Baste twice with Chimmi-Churri.
Dilute Chimmi-Churri with wine, cider or water.
Add to the roasting pan juices for a delicious gravy.
The honey in the Chimmi-Churri [in combination
with the aroma of cilantro and hot peppers] forms a
sweet and piquant glaze on the chicken