| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Dried oregano |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
| 1 |
|
Whole roaster (@ 5 lbs; gizzards and livers removed) |
| 2 |
|
Whole garlic bulbs; with skin |
| 2 |
ts |
All-purpose flour |
| 1 |
cn |
Chicken broth |
| 1 |
ts |
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
A Message from our Provider:
“Jesus: he understands”