Carribean roasted chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 5 lb. roasting chicken | |
| 7 | tablespoons | Butter |
| 2 | Cloves garlic; finely chopped | |
| 1 | cup | Seasoned bread crumbs |
| ¼ | cup | Fresh lime juice |
| 1 | tablespoon | Lime peel; grated |
| 1 | tablespoon | Rum |
| 1 | tablespoon | Brown sugar |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Cayenne pepper |
| 4 | Firm ripe bananas; peeled & chopped | |
Directions
From: Laura Hunter <LHunter722@...> Date: Wed, 31 Jul 1996 12:04:01 -0400 This is another recipe from the school cookbook "Now You're Cooking!".
In a large saucepan, melt 3 T. of the butter over medium heat. Add garlic and cook until soft. Add bread crumbs; cook, stirring until crisp and brown. Remove pan from heat; stir in lime juice, lime peel, rum, brown sugar, nutmeg and cayenne pepper; mix well. Add banana and toss to combine.
Stuff chicken and place in a roasting pan. Melt remaining butter and brush over chicken. Roast for 2 hours or until done. Baste occasionally with pan juices. Serves 6.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .