Funeral Chicken

Using one large roasting chicken, pat dry washed chicken, salt and pepper, insert large quartered onion in cavity, mix together ¼ cup Suan's® Scotch Bonnet Pepper Jelly and ¼ cup Dijon Mustard slather outside of chicken with mixture. Bake at 350° for 45 to 60 minutes or until meat thermometer reads 165°.

Resurrection Chicken Soup

Save meaty carcass and drippings of Funeral Chicken, deglaze baking dish with a small amount of liquid. In a large pot place chicken carcass, liquid, 4 cloves of crushed garlic, add enough water to cover chicken, cover pot and simmer 1-2 hours, strain liquid and save, cool chicken and pick meat from bones and save, discard bones. Pour broth back into large stock pot add chicken, dice 6 stalks of celery with leaves and 6 – 9 carrots, onion from roasted chicken and 1 can diced stewed tomatoes. Simmer until vegetables are tender; add one package frozen noodles cook until done. You may add more vegetables as desired.