| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Main dish, Emeril |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chickens, rinsed and dried |
| 2 |
tb |
Olive oil |
| 12 |
|
Cloves garlic, peeled |
| 1/4 |
c |
Chopped celery and onion |
| 1/4 |
c |
Chopped carrot |
| 2 |
ts |
Southwest Seasoning,to taste |
|
|
"Emeril's Black Bean Sauce" |
|
|
"Emeril's Guacamole" |
|
|
"Emeril's Pico de Gallo |
|
|
Salsa" |
|
|
"Emeril's Fried Tortilla |
|
|
Chips" |
INSTRUCTIONS
Preheat oven to 400~F. Rub one tablespoon of oil on each chicken, inside
and out. Insert 3 garlic cloves under the skin of each breast. Sprinkle
inside and out with carrots and celery and onions. With hands rub inside
and out with Southwest Seasoning. Place chickens, breast side up on a rack
in a roasting pan. Roast until crisp but tender. Approx 1 hour 10 mins.
Remove from oven. Carve thigh and drumstick intact slice breast meat. To
serve, spoon black bean sauce on plate, placing one breast and one
thigh/drumstick on top. Mound guacamole and salsa on each side and top with
tortilla strips. Formatted by jayne@idt.net
Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998
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