Sunday, November 6, 2011

roasted barbecue chicken

Remove all the skin from a whole chicken and separate away the wings. Either put them in a separate pot and make soup or roast them with the whole chicken for those who have a fondness for the wings.
Remove the inside package of chicken inners and neck and again, either throw them away or add the skinless neck to the pot of chicken soup. If your cholesterol can handle it, enjoy the separate prepared liver.
Wash the chicken thoroughly and put it in an oven proof pot with a cover.
For the barbecue sauce - pour in a large can of no salt added tomato puree, a small can of Polaner's all fruit peach jelly that you smear over the chicken, and then sprinkle 1/4 cup instant decaf coffee and 1/2 cup cocoa powder for baking. Add thyme or tarragon or rosemary to taste and some white pepper.
Cover the pot and roast at 350 about two hours or until the chicken is tender.
Serve over cooked brown rice and enjoy.

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