Red Pepper Roasted Chicken

INGREDIENTS

• Whole Chicken

• 3 – 4 dried red chile pepper pods (these are found in the produce section of your local grocery)

• ground comino (ground cumin)

• salt & pepper

Supplies

• Covered Roasting Dish

• Sharp Knife

• Cutting Board

DIRECTIONS

1. Wash whole chicken

2. Trim chicken as shown here:

   with sharp knife, cut off the tail (figures A & B)

3. Fully extend the neck bone (figure C)

4. With sharp knife, cut off the neck close to the chicken body (figure D)

5. Generously season chicken with ground comino powder, salt & pepper. Sprinkle all over the body, as well as sprinkle inside the body cavity (figure E)

6. Select 3 – 4 dried red chile pods (figure F)

7. Place two chile pods inside the body cavity, and two under each leg (figure G)

8. Cover chicken with top of covered baker and place in oven at 375* (figure H)

   Note: Oven cooking time varies depending on size of bird: cook a 2 1/2 – 3 lbs. bird for 1 1/4 – 1 1/2 hours; cook a 3 1/2 – 4 lbs. bird for 1 3/4 – 2 hours.

9. When chicken is done, pull from oven and . . . ENJOY!!!