29 APR

Zingy Peachy Roast Chicken

Zingy Peachy Roast Chicken1 whole California chicken, (4 to 5 pounds)
2 fresh California peaches, peeled and pits removed, coarsely chopped
1 cup chopped sweet onion
1/4 cup lightly packed chopped cilantro
1 tablespoon fresh minced jalapeno
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons peach jam
2 tablespoons tequila (can substitute brandy or peach schnapps)
1 tablespoon olive oil

Preheat oven to 375 degrees F. Rinse and dry chicken. Loosen skin on breast and thighs by slipping fingers under edge. Finely chop 1/2 cup of the peach chunks; slip under entire breast and thigh skin. Place chicken on a rack in a roasting pan. Mix remaining peaches, onion, cilantro and jalapeno; place inside chicken cavity. Sprinkle chicken with salt and pepper. Mix jam, tequila and olive oil and brush over chicken. Place roasting pan in oven and roast about 20 minutes per pound, or until done. (Thermometer should read 180 degrees F. at deepest part of thigh.) Remove from oven and let rest 10 minutes.

6 servings.

Third Place, Chicken with an Ethnic Twist
Developed by: Mickey Strang, McKinleyville, California

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