Green tabasco chicken recipe

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  • Yield: 4 Servings


  • 1 (4-lb) whole chicken
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 1 lemon, halved
  • 1 jalapeño pepper, halved
  • 1 garlic clove, peeled and halved
  • Kitchen string
  • ⅓ cup green hot sauce
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ½ cup butter, melted
  • 1½ cups dry white wine
How to Make It
  1. Preheat oven to 500°. Rinse chicken, and pat dry. Using kitchen shears, snip off the pope’s nose and the last joint of each chicken wing. Set aside. Sprinkle chicken cavity with 1 tsp. salt and ½ tsp. pepper; squeeze lemon into cavity, and stuff cavity with lemon, jalapeño, and garlic halves. Tie chicken legs together with kitchen string; tuck wings under, and place on a rack in a lightly greased roasting pan. Baste chicken with hot sauce; sprinkle with ¼ tsp. each salt and pepper.
  2. Bake chicken at 500° for 20 minutes; reduce oven temperature to 350°, and continue to bake 55 more minutes or until a thermometer inserted in the breast registers 170° and chicken is done, basting every 20 minutes with melted butter.
  3. Meanwhile, place reserved pope’s nose, wingtips, and giblets (except liver) in a 1-qt. saucepan; cover with cold water. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
  4. Let roasted chicken rest 20 minutes or until cool to the touch; remove and discard string. Using kitchen shears, cut out the spine, reserving juices from cavity. Place spine, chicken juices, jalapeño, and garlic from cavity into 1-qt. saucepan with giblets (discarding lemon); bring to a boil over high heat. Cook 2 minutes; remove from heat, and strain.
  5. Cut roasted chicken into serving-size pieces; place on a serving platter; cover and keep warm.
  6. Meanwhile, place roasting pan across 2 stovetop burners over high heat. Add wine, stirring to loosen particles from bottom of pan. Add strained broth mixture to pan. Cook, uncovered, 10 minutes or until sauce is reduced and thickened. Remove from heat; strain sauce. Drizzle desired amount of sauce over chicken on platter. Serve with remaining sauce.

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