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Source: Houston Junior League Cookbook

Yucateca Baked Chicken
This roasted chicken is delicous and has a slight spicy side to it.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 4 hours
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3 whole chickens, fryers with giblets
1/2 onion, chopped
2 cloves garlic
1/2 cup vinegar
1/4 cup butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon nutmeg

Simmer chicken giblets in 3 cups salted water until very tender, about 1 hour. Put giblets into blender and puree with the onion, garlic, vinegar, butter, salt, pepper, oregano and nutmeg. If sauce seems too thick, thin slighly with a little of the giblet stock. Lightly salt chickends and place them breast side up in shallow toasting pan. Cover chickens with giblet sauce. Bake at 225 degrees for 3 hours, basting four times an hour with giblet sauce. The skin becomes crispy and spicy and the meat remains tender.

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