Wednesday, November 26, 2008

French Bird

This was made for me by Linda Spiker, original recipe from Catherine Fullmer (not her professional name.) It came over as a Relief Society meal when I was in need and roast chicken has never been the same. Even if you are not a raisin or dried fruit kind of person, the sweet and savory flavors are an intoxicating combination. And by the way, Linda has never made a bad meal so if a recipe is in her file, it is a keeper. Check out her cooking school at

Incidentally, this is Linda, not the bird.

1 chicken, clean and pat dry
olive oil
chili pepper
1/2 stick of butter
2 large potatoes, quartered
3 carrots, sliced in large chunks
1/2 bag of raisins (or combination of dried fruit)
1 onion, quartered

Take the bird and rub it down in olive oil. Sprinkle it with salt, pepper, garlic, chili pepper (or use Chef Prodomes chicken seasoning.) Put the butter in the cavity. Place in roasting pan and distribute vegetables and fruit around the bird. Salt and Pepper veggies. Squeeze orange juice over everything. Slice the same orange and place slices over everything. Cook at 350 degrees for 2 hours. covered and 15-30 minutes uncovered to brown.

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