1 (4 pound) whole chicken, chopped
1/2 cup margarine
1 dash garlic powder
1/4 cup dried horseradish
1 pinch paprika
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C).
Cook chicken in a skillet over medium heat until golden brown. Remove from skillet, place pan in a ziplore bag, invert onto a cutting board, and scoop out skin.
In a small bowl, beat margarine and garlic powder until blended. Spoon the chicken into the mixture and cover. Roll and seal edges of pan to seal.
In a large bowl, mix the horseradish, garlic powder, paprika, sage, thyme, rosemary, marjoram, and thyme. Dip chicken into the mixture and place pan in oven.
Bake chicken outside on a plate for at least 30 minutes, bread side down. Allow cool and turn to rack.
Good pheasant recipe. I like Maine Smoked Chik'ges, instead of straight bacon. I used my Szechuan Salt, added my Onion powder, and subbed Red bell pepper for bell pepper. Really good! I will make this again.
this was too bland ewa Farook Mama
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