heritage foods
Baked Chicken a la Tucson by Chef Ann Knowles

1st Place winner of 2010 Good Shepherd Poultry Ranch Chicken Cooking Contest


One Good Shepherd Heritage New Hampshire or Barred Rock Chicken 3-4 lbs

For basting sauce:
1/6th cup of dark brown sugar
1/4th cup Tequila
1/4th cup of olive oil
3 cloves of garlic
1/4cup orange juice
1 tsp Orange zest
1/4th cup honey
1 sm can Adobo pepper
2 TBS mustard

salt and pepper to taste
Lime juice


Rinse and soak in cold salt water for one hour, Rinse. Place in roasting pan, breast side up Stuff cavity with halved lemons, limes, 2 tsps New Mexico Chile Powder, salt and pepper to taste. In a small mixing bowl, combine the ingrediants for basting sauce.

Blend or process in food processer. Apply enough basting sauce to coat the bird

Bake at 325 degrees in covered roasting pan for 2-3 hrs. , basting every hour. Cut up bird, Squeeze meat with lime juice Serve with hot flour tortillas