The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Chicken Dijon
Chicken with Garlic
Chicken Burgers
Chicken Tagine
Chicken Paprikash
Garlic Chicken
Chicken Casserole
Chicken Parmesan
Baked Chicken
Dry Garlic Wings
Buffalo Wings
Greek Chicken
Baked Drums
Chicken Cacciatore
Champagne Chicken
Chicken Cakes
Chicken Garlic Pizza
Chicken in Filo
Chicken & Walnuts
Garlic Chicken Livers
Thai BBQ Wings
Chicken Panang
Turkey Kebabs
Orange Chicken
Crusty Chicken
Chicken Satay
Chicken Kabobs
Yogurt Chicken
Roast Chicken
Chicken Stew
Oriental Stir-Fry
Korean Chicken
Mint/Ginger Chicken
Pasta Pagoda
Turkey Chili w/ Beer
Grilled Turkey Breast
Tipsy Turkey
Turkey Pot Roast
Turkey Burgers
Turkey Meatloaf
Turkey Pot Roast II
Turkey Italiano
Duck/Raspberry Sauce
Goose/ White Wine
Roast Goose
Tyrolean Goose
Baked Wild Duck
Duck w/ Olives
Cornish Hens
Hens in Honey
X-Mas Goose
Duck Breast
Baked Chicken

    Ingredients

      3 coarsely chopped tomatoes
      1 coarsely chopped onion
      5 cloves garlic
      5 stalks coarsely chopped celery
      5 coarsely chopped carrots
      1 teaspoon salt
      1 teaspoon pepper
      1 teaspoon oregano
      2 cups water
      3 tablespoons butter
      3 tablespoons white flour
      1 cup beer
      1 whole chicken
       

    Directions:

    In a baking pan, place chopped onions with peels, garlic with peels, tomatoes, celery,  carrots and water. Salt and pepper chicken; place on top of ingredients in baking pan and  bake for 45 - 60 minutes in 375 F oven. After 20 minutes, baste with beer. Baste every 1/2  hour. Melt butter in a sauce pan; add sifted flour until it makes a paste. Remove chicken  from pan. Strain stock into a bowl. Discard used vegetables, re-heat stock and add to  flour paste slowly until thick and creamy. Serve as a gravy over chicken.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster