JALAPEÑO TABASCO®–MARINATED HALF CHICKEN WITH SPICY TABASCO® SAUCE AND ROASTED GARLIC–ROSEMARY SMASHED REDS AND ROASTED ROOT VEGETABLES

Ingredients Weight Measure
Whole chickens 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Olive oil 6 oz.
Lemon juice, fresh 2 lemons
Freshly ground black pepper and kosher salt to taste
Chicken glace* 24 oz.
TABASCO® brand Original Red Sauce 1/2 oz.
Cornstarch slurry**
Garlic head, separated into cloves, peeled 1 ea.
Red skin potatoes 3 lbs.
Heavy cream 5 oz.
Butter 4 oz.
Rosemary, fresh, chopped 3 sprigs
Carrots, peeled, large dice 4 ea.
Turnips, peeled, large dice 4 ea.
Rutabagas, peeled, large dice 1 ea.
Red beets, peeled, large dice 4 ea.
Salt and pepper to taste
Italian parsley 1/2 bunch
Parsnips 2 ea.

Method

  1. For the chicken, split the chickens and remove the backbone and wishbone. French the first joint of the wing and the leg; make a slit in the skin between the tip of the breast and the thigh. Poke the leg through the slit.
  2. Make the chicken marinade by combining the TABASCO® Green Jalapeño Pepper Sauce with 4 oz. olive oil, lemon juice, freshly ground black pepper and kosher salt. Rub all over the prepared chickens and allow to marinate in refrigerator for up to 12 hours. Grill the chicken until the skin is golden and well marked. Turn and continue to cook. Finish in a 350°F oven if needed. When the chicken is finished cooking, remove the rib cage before service.
  3. For the sauce, heat chicken glace* (2 gallons of good chicken stock reduced to 3 cups) to a light boil. Add TABASCO® Original Red Sauce and thicken with cornstarch slurry** (2 oz. of cornstarch combined with cold water, stirred until the consistency resembles heavy cream) so it will coat a spoon.
  4. For the potatoes, rub garlic cloves with 1 oz. olive oil and roast on sheet pan at 350°F until golden. Wash the red skin potatoes well; cover with water seasoned with salt. Boil until tender and drain. Mash potatoes gently; add cream, butter, chopped fresh rosemary and roasted garlic cloves. Season to taste.
  5. For the roasted root vegetables, heat a cast iron skillet to medium and add 1 oz. olive oil to coat the pan. Add the carrots, turnips and rutabagas. Toss to coat, sauté briefly and finish in a 350°F oven, tossing occasionally. Then repeat with the beets (they must be done separately because they will bleed on the other vegetables). At service, toss all vegetables together with chopped parsley and a dab of butter. Adjust seasoning.
  6. For the garnish, peel the parsnips and slice thin on the electric slicer; deep-fry at 300°F until golden. Drain on paper towels and sprinkle with salt.

Yield: 12 servings

To serve, place a half chicken on each serving plate with potatoes and roasted vegetables. Ladle the sauce over the chicken. Garnish with fried parsnips.