| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Poultry | 4 | Servings |
INGREDIENTS
| 3 | lb | Roaster Chicken |
| 3 | Garlic* | |
| 1 | tb | Cajun Spices, |
| 3/4 | c | Of Olive oil;** |
| 1 | c | All purpose flour** |
| >>> This is a modification of an old |
INSTRUCTIONS
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. 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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