I was intrigue by one particular recipe that she offers up in a booklet I received at the State Fair of Oklahoma. All due credit goes to the genius of her creations. She's the recipient of 2011 Dallas gourment gold award-best condiment (jams, jelly, and preserves) to read more please visit her website at http://www.susansfoods.com/
using one large roasting chicken, pat dry washed chiken, salt and pepper,insert arge quartered onion in cavity, mix together 1/4 cup Scotch Bonnet Pepper Jelly and 1/4 cup Dijon Mustard slather outside of chiken with mixture. Bake at 350 degress for 45 to 60 minutes or until meat thermometer reads 165 degrees
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