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Chili-Rubbed Chicken W/Horseradish chili, chicken 1 3 to 5 lb. 1/2 cup horseradish root, peeled & 1 finely shredded 2 tablespoon maple syrup 2 teaspoon olive oil 1 teaspoon chili powder 1/4 teaspoon salt 1 whole roasting chicken Rinse chicken; pat dry with paper towels. Cut slits in skin of breast and drumsticks. Stir together horseradish and maple syrup. Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin. Brush chicken with oil. Combine the chili powder and salt; rub into meat so mixture is spread evenly under teh skin. Brush chicken with oil. Combine the chili powder and salt; rub chili and salt mixture over the chicken and inside the body cavity. Pull the neck skin to back and fasten with a small metal skewer. Tie the legs to the tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered in a 375 oven for 1 1/4 to 2 hours or until the drumsticks move - Freely and the juices run clear. Makes 6 servings. Recipe By : LH From: Toni Office Date: 06 Apr 97 Foodwine List (Ask Karen For Write-Access!) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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