Thursday, February 8, 2007

Recipe - Horseradish Chicken

Ok, Ok, today was "supposed" to be Cornish Hens - but they weren't on sale, and chickens were $3 each (for a whole frying chicken) so I bought 2 (1 for tomorrow's dinner). One chicken will be rubbed with McCormicks wet rub - the kids LOVE this stuff - and it's so good on chicken parts out on the grill, today we're going to try it on a baked whole chicken. The other chicken is being done for daddy - who LOVES his horseradish. I ran this through Master Cook - works up to be about 4 pts per serving (if you get 6 servings out of a chicken, and if you take the skin off). If you only get 4 servings out of your chicken, the points go up to 5.65 - guess I'll go check the cupboards to see what we'll serve with this.

HORSERADISH ENCRUSTED WHOLE ROASTED CHICKEN
1 Whole chicken
3 Oz. Horseradish, prepared and strained
1 Oz. Breadcrumbs,
Italian2 Tbsp. Parsley, minced, fresh
1 Tbsp. Brown sugar
1/2 Oz. Honey

In a mixing bowl, combine horseradish, breadcrumbs, parsley, brown sugar and honey. Take the horseradish mixture and rub it on the outside of the chicken. Take any remaining horseradish mixture and place it in the cavity of the chicken. Cover the chicken loosely with a piece of aluminum foil. Place the chicken in a preheated 350ºF oven, for 45 minutes. Remove the aluminum foil and let the crust brown. Remove from the oven and let rest before serving.

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