Recipe of the week

Chef To Geaux BBQ Roast Chicken

In a small mixing bowl, combine the following ingredients.

• 2oz hickory bbq sauce
• 2oz hoisin sauce
• 2oz sweet chili sauce
• 2oz soy sauce
• 1tsp sesame oil
• 1tbsp minced garlic
• 1tbsp Chef To Geaux Poultry Powder or other

In the oven in 10 minutes

Rinse and dry the chicken. Use a baking dish just large enough to contain the chicken. Coat the bird evenly with the sauce. Add 1 cup of water to create more jus. BAKE at 325 until the internal temp. reaches 165 degrees, or about two hours.

In the oven in 20 minutes

Cut the chicken in two, removing the ribs and leg bones. Rub the sauce inside and out. With the breast and wing facing up, tuck the leg meat under, creating a small roast. This will allow a more even temperature transfer and can be sliced after cooking. I added a bay leaf and sprig of rosemary to the water.