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

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