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3 lb Roaster Chicken
3 Garlic*
1 tb Cajun Spices,
3/4 c Of Olive oil;**
1 c All purpose flour**
Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in..
Best chicken you ever ate.
Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices.
Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl.
Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved.
With string, tie the chicken wings and the legs tight against sides of carcass.
Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all.
Fill in all crevices between wings and legs.
Place on a rack, breast side up, in a pan and put in preheated oven.
Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well.
If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown.
Serve chicken with the crisp pieces of Garlic coating ..
I would suggest using a vertical roaster.
It is a wire stand that the chicken slips down on and is vertical.
Set your bottom rack as low as possible to accommodate in oven.
Even a lower heat setting with a longer roast time is even better.
>>> This is a modification of an old Chinese recipe called Beggers 01/05/92 5:35 PM Chicken.
They used mud to encase it…Then
put into a hot bed of coals to cook….
FROM: MARTY FEINS (BGNJ11A)
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