Ingredients Weight Measure
Roaster chickens, cut in parts, breasts reserved 6 ea.
Salt and pepperx09 as needed
Vegetable oil 3 oz.
Carrots, small diced 3 ea.
Celery stalks, small dicedx09 3 ea.
Leeks, medium diced and soakedx09 2 ea.
Garlic cloves, mincedx09 5 ea.
Flourx09 3 Tbsp.
Chicken stockx09 2-1/2 qts.
Honeyx09 2 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 4 tsp.
Cuminx09 2 tsp.
Tomatoes, seeded and chopped 2 ea.
Parsley or cilantro, chopped as needed
Lemon, juicedx09 1 ea.


  1. Rinse, dry and season chicken parts (breast meat is not an appropriate cut of meat for this recipe, although it could be used).
  2. Preheat large roasting pan and oil.
  3. Brown chicken evenly on all sides.
  4. Remove chicken and some of the oil.
  5. Sauté carrots, celery, and leeks until leeks and celery are translucent.
  6. Add garlic and cook lightly; do not brown.
  7. Dust with flour and cook slightly, stirring constantly.
  8. Add stock and bring to simmer; place chicken back into the pan.
  9. Let simmer for 5-10 minutes and add honey, TABASCO® Original Red Sauce, TABASCO® Chipotle Pepper Sauce and cumin.
  10. Cover and place in preheated 300°F-325°F oven.
  11. Let bake in oven for approximately 30-40 minutes, until chicken is fork tender.
  12. Remove chicken from pan and set aside; add tomatoes to sauce (at this point it is optional to strain the sauce).
  13. Check consistency of the sauce and reduce if necessary (it is imperative that the sauce be skimmed at this time to remove excess oils). Once sauce is correct, add fresh herbs.
  14. Place most of the sauce onto the serving dish then place chicken in serving and drizzle remaining sauce over the top.

Yield: 12 servings

Recipe created by Michael Messmer, 2002 winner of the TABASCO® Brand Annual Hottest Chef Student Division Grand Prize and a student of the culinary arts currently enrolled in the Florida Culinary Institute.