TONIGHT I WENT DEEP. THIS WAS A THREE DINGER. I'VE BEEN WANTING TO MAKE THIS DISH SINCE THE END OF SUMMER. I COULDN'T WAIT ANY LONGER. THIS WAS MY FIRST TIME COOKING A WHOLE CHICKEN. IT WAS ALMOST LIKE COOKING A TURKEY BUT ONE HUNDRED TIMES EASIER. WHAT MADE THIS DISH SO GOOD WAS THE MUSTARD MIXTURE THAT YOU COATED ON THE CHICKEN AFTER IT WAS HALF-COOKED. THE FINISHING TOUCH WAS THE SPICY OIL (OLIO PICCANTE) THAT YOU DRIZZLED ON THE CHICKEN BEFORE SERVING.
THE SPICY OIL CONSISTED OF 8 JALAPENOS DICED AND SEEDED, RED PEPPER FLAKES, SPANISH SMOKED PAPRIKA AND 2 CUPS OF OLIVE OIL.
CHICKY ALL TIED UP AND READY FOR THE OVEN.
SAFFRON RISOTTO
THE SPICY OIL CONSISTED OF 8 JALAPENOS DICED AND SEEDED, RED PEPPER FLAKES, SPANISH SMOKED PAPRIKA AND 2 CUPS OF OLIVE OIL. 
CHICKY ALL TIED UP AND READY FOR THE OVEN. 
SAFFRON RISOTTOTHE RISOTTO WAS PHENOMENAL!
CHICKEN OUT OF THE OVEN LOOKING GOOD!
CHICKEN WITH TOMATO AND ONION SALAD.
THIS ONE GOES IN THE DO-OVER FILE!!
CHICKEN OUT OF THE OVEN LOOKING GOOD!
CHICKEN WITH TOMATO AND ONION SALAD.THIS ONE GOES IN THE DO-OVER FILE!!
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