Karen Celia Fox

Roasted Chicken with Fresh Sage, Garlic, and Red Chile Oil
from Bobby Flays' Bold American Food
(as prepared by Karen)

Here's the joy of roast chicken: it takes absolutely no work and comes out looking incredibly impressive. This recipe is not as spicy as you might expect. The recipe is for 4. I cooked it for 15--I used three 5-pound chickens and quadrupled the rest of the recipe. The chickens took about an hour to cook in the 500 degree oven. But mostly I rely on the little pop-up thermometer in the chicken which I think works wonders.

2 chickens @ 2.5 pounds each
½ c sage leaves
4 garlic cloves
½ c red chili oil (recipe below)
1 tsp Dijon mustard
2 tsp red wine vinegar
1 tsp minced red onion
2 cloves roasted garlic (I pan fried them until they were nicely brown and then peeled them)
2 Tbs ancho chile powder (I used regular)
Salt and pepper

--Preheat the oven 500 degrees F
--Stuff the chickens with the sage (reserving 5 leaves for the sauce) and garlic, truss the chickens, and brush generously with the chile oil. Roast for 45 minutes, remove from the oven, and keep warm. Degrease the pan drippings and set aside. You should have 1 cup.
--In a blender, combine the mustard, vinegar, onion, reseved leaves of sage, roasted garlic, and chile powder. With the motor running , slowly add the drippings until emulsified. Season to taste with salt and pepper.
--Let the chicken stand for 10 minutes before carving. Cut each chicken in half and serve with the sauce. (I didn't cut, just carved the chicken normally.)

Red Chile Oil

½ cup peanut oil
2 Tbs ancho chile powder
1 jalapeno
3 cloves roasted garlic
salt and pepper

Combine the oil, chile powder, jalapeno, and garlic in a food processor and puree. Season to taste with salt and pepper.

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