1 Foster Farms Whole Frying Chicken
1/2 tsp. each salt and pepper
3/4 tsp. cayenne pepper
1-1/2 tsp. lemon juice
2 Tbsp. melted butter

Marinade
3 Tbsp. chopped, fresh ginger
4 cloves garlic
1 Tbsp. whole cumin seeds
2 Tbsp. lemon juice
1/4 cup plain yogurt
1/2 tsp. cayenne pepper
3/4 tsp. red food coloring (optional)

1. Remove skin from chicken. Slash meat on breasts and thighs with sharp knife.

2. Mix together salt, pepper, cayenne and lemon juice in a small bowl. Rub mixture over chicken and into slashes.

3. Prepare marinade by combining all marinade ingredients in blender; purée to form a smooth paste. Coat chicken with marinade. Cover and refrigerate 24 hours.

4. Preheat oven to 400°F. Roast chicken on rack in roasting pan or on spit for 45 minutes. Baste occasionally with melted butter and any juices remaining in marinade bowl. Increase heat to 425°F and roast 10 to 15 minutes longer without basting.

Serves 4.

2 pkg. Foster Farms Best of Fryer or Pick of the Chick
4 Tbsp. vegetable oil
1/4 cup sesame seeds
1 cup sliced almonds
1/3 cup pumpkin seeds
2 heat-and-serve (crispy) taco shells
1 cup chopped onions
2 cloves garlic
1 can (16 oz.) tomatoes
2 cups chicken broth
1 tsp. cinnamon
1 oz. grated bitter (baking) chocolate
2 tsp. finely minced chili pepper
Salt and pepper
1 Tbsp. sugar
2 Tbsp. lime juice

1. Pour 2 Tbsp. oil in large skillet. Heat to medium-high. Add chicken pieces and brown on all sides. Remove chicken to large shallow baking dish.

2. Cook sesame seeds, almonds and pumpkin seeds in skillet over medium heat until brown, stirring constantly. Place nuts and seeds in blender and purée. Add taco shells; purée again.

3. Add remaining 2 Tbsp. oil to skillet. Sauté onions and garlic until well browned. Add to blender jar. Finally, add tomatoes, broth, cinnamon, chocolate, chili, salt, pepper, sugar and lime juice to blender. Purée again. Pour sauce over chicken. Cover and bake 1 hour at 375°F. Skim and discard fat. Serve with sauce spooned over chicken.

Serves 8.

1 pkg. (16 oz.) Foster Farms Savory Servings Sun-Dried Tomato and Basil Chicken Breast Fillets
1 Tbsp. olive or salad oil
1 cup long-grain white rice
1 small onion, chopped
2 cups chicken broth
1 small jar sliced pimientos, drained
2 cups small green beans, ends trimmed, or frozen petite whole green beans
2 small tomatoes, cored and quartered
1 cup whole pitted ripe olives
1/4 pound small cooked bay shrimp (optional)

1. In a 10- to 12-inch frying pan heat oil over high heat. Add chicken; turn to brown sides, about 2 minutes. Remove chicken and set aside. To pan add rice and onion; stirring often, cook until tinged golden, about 2 minutes.

2. Stir in broth and pimientos, then lay chicken over rice. Bring broth to a boil, reduce heat and simmer 15 minutes, covered. Add green beans, tomatoes and olives on top of rice and chicken; cover and cook 10 minutes more. Uncover and cook until most of the liquid is absorbed, about 4 minutes.

3. If desired, sprinkle shrimp over chicken and rice, and serve from pan at the table.

Serves 4.