Spciy Roasted Chicken With Garlic Sauce

Throughout the course of history God has worked in a variety of ways through individuals, nations, and peoples. The focus of His present work is the church. That which was begun in the Scriptures, as men and women were called to acknowledge the Lordship of Christ, continues today in fulfillment of Christ’s promises to build His church. Not only is Christ building His church, but also it is the primary instrument through which He ministers in the world. As the Father sent Christ, so the church bears the ambassadorial role for its Lord as sent ones with a message of reconciliation.

Robert Saucy

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	T	Olive oil
1	t	Chili powder
1	t	Dried oregano
3/4	t	Salt
1/2	t	Ground cumin
1/2	t	Ground cinnamon
1/8	t	Ground cloves
1		Whole roaster, @ 5 lbs
		gizzards and livers
		removed
2		Whole garlic bulbs, with
		skin
2	t	All-purpose flour
1		Chicken broth
1	t	Browning and seasoning sauce
		I don't use

INSTRUCTIONS

Heat oven to 350 degrees. Combine 1 Tbs. olive oil and first 6
ingredients in a small bowl. Carefully separate the skin from the
chicken breast (and part of the legs, if possible) without tearing.
Rub some of the spice mixture underneath skin and all over breast
meat, then remaining mixture all over the outside skin of the whole
chicken. Tie legs together. Cut each garlic bulb in half. Drizzle  with
remaining oil. Place chicken and garlic in large roasting pan.  Roast
for 1 1/4 hours or until meat is no longer pink near the bone  and
garlic is very soft. Transfer chicken to serving platter and let  stand
20 minutes. Meanwhile, prepare sauce. Squeeze garlic from  skins. Place
garlic pulp in small bowl and mash with fork until  smooth. Pour pan
drippings into bowl (I use a glass measuring cup)  and let stand until
fat separates. Spoon 2 Tbs. fat into saucepan.  Skim and discrad any
remaining fat from pan drippings. Heat fat in  saucepan, whisk in
flour. Cook over medium heat whisking for 1  minute. Gradually stir in
defatted drippings, canned chicken broth,  seasoning sauce (if using)
and mashed garlic (adjust seasoning). Stir  until mixure boils and
thickens, about 5 minutes. Pour into gravy  boat and serve with
chicken. Serves 6. Posted to EAT-L Digest by  Patricia Williams
<pie@GOODWILL.ORG> on Sep 5, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 655 Calories From Fat: 280 Total Fat: 31.5g Cholesterol: 0mg Sodium: 3628.6mg Potassium: 2164.3mg Carbohydrates: 74.6g Fiber: 10.7g Sugar: 4.9g Protein: 20.7g