Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.
An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.
Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.
Whole chicken roasted French-style in a covered casserole with sherry, baby onions, and potatoes. The herb-stuffed cavity perfumes the bird while pan juices reduce into a thin gravy.
Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.
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