Ingredients Weight Measure
Whole chickens 3 to 3-1/2 lbs. ea. 6 ea,
Olive oil 3 cups
Garlic cloves, peeled and crushed 21 cloves
Fresh thyme 12 sprigs
Fresh rosemary 12 sprigs
Salt to taste
Black pepper, freshly gound to taste
Chicken stock 1 qt.
TABASCO® brand Original Red Sauce 1 Tbsp., 1 tsp.
Unsalted butter 6 oz. 3/4 cup
Watercress, for garnish 24 sprigs


  1. Marinate chickens in olive oil, garlic, thyme and rosemary for 12 to 24 hours refrigerated.
  2. Remove chickens from marinade and season with salt and pepper. On heated charcoal grill, sear chickens 3 minutes per side. (Lacking a grill, chickens may be seared in a sauté pan over high heat in 1/8" olive oil, 6 minutes per side.) Transfer chickens to heavy-bottomed roasting pan. Roast in preheated 500°F oven just until juices run clear, about 40 minutes. Let chickens rest for 10 minutes before carving.
  3. Deglaze roasting pan with stock and TABASCO® Sauce, scraping up browned bits with a wooden spoon. Reduce liquid to 3-3/4 cups, about 3 minutes. Whisk in butter, about 3 Tbsp. at a time. Season with salt and additional TABASCO® Sauce to taste.
  4. Quarter the chickens. For each serving, plate one-quarter of the chicken and ladle about 1-1/2 oz. sauce over it. Garnish with watercress.

Yield: 24 servings