Yield: 4 Servings
|3 pounds||Chickens, rinsed and dried|
|2 tablespoons||Olive oil|
|12||Cloves garlic, peeled|
|¼ cup||Chopped celery and onion|
|¼ cup||Chopped carrot|
|2 teaspoons||Southwest Seasoning,to taste|
|"Emeril's Black Bean Sauce"|
|"Emeril's Pico de Gallo|
|"Emeril's Fried Tortilla|
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@...
Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Aug 12, 1998