1 fryer, rinsed and patted dry
12 kumquats, sliced into thin slices
2 or 3 New Mexico or other large green chilis, cut into long slices
Seasoning salt (such as Lawrys or other brand)
Carefully pull the skin away from the meat of the chicken and sprinkle thoroughly with season salt inside and out.
Place as many pieces of kumquat under the skin all over the chicken, including legs, breast and back.
Place pieces of chili underneath, also – they can overlap the kumquats.
Bake on a rack in a roaster at 375 to 400 degrees for an hour to an hour and a half or until the skin is nicely browned, the leg joint moves easily and the juices run clear when the thigh or breast is pricked with a fork.
Also great leftover in sandwiches.
SUBMITTED BY: Chrystal Wilkerson, Rincon New Mexico