CAJUN ROAST CHICKEN WITH CORN BREAD

(4-6 Servings)



3 lbs whole Manitoba chicken

2 tsp ground cumin

2 tsp chili powder

1 tsp dried basil (1 Tbsp fresh)

1 tsp dried oregano

1/2 tsp salt

4 tsp wine vinegar

vertical chicken roaster



Remove top rack from the oven. Preheat oven to 350F/176C. Combine

herbs and wine vinegar and let sit for 10 minutes. The herbs should

absorb some of the vinegar to make a paste.



Remove giblets and neck from chicken and discard. Rinse chicken inside

and out and pat dry with paper towels. Discard paper towels.



Set the chicken onto a vertical roaster. Spread the herb mixture over

all of the chicken. Put on the bottom rack in the oven and roast until

a thermometer inserted in the thigh reads 180° F (approximately 1 hour

and 15 minutes to 1 hour and 30 minutes). The juices should be clear

and the meat should look juicy but not pink. If the chicken is

browning too quickly cover it loosely with foil.



Remove from the oven and let stand, covered, at room temperature for

15 minutes before carving.







Corn Bread





In a large bowl, mix 3/4 cup flour, 2 1/2 tsp baking powder, 2 Tbsp

sugar, 3/4 tsp salt and 1 1/4 cups yellow corn meal. In another bowl

beat together 1 egg, 1 cup milk and 3 Tbsp melted margarine. Add

liquid to flour mixture and mix with a few quick strokes.



Preheat oven to 425F/220C. Grease a 9X9 inch glass pan and heat it in

the oven until hot. Pour batter into the hot pan and bake for 20

minutes or until the bottom is brown and the top is firm. Cut into

squares and serve warm.