| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Course -, Chicken/, Turkey |
6 |
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 chicken roaster (about 5 lbs.); skin INTACT |
| 2 |
|
Whole garlic heads with skin |
| 2 |
tb |
Flour |
| 1 |
cn |
Chicken broth (13 3/4 oz.) |
| 1 |
tb |
Browning and seasoning sauce |
INSTRUCTIONS
Heat oven to 350.
Combine 1 tablespoon of olive oil, chili powder, oregano, salt, cumin and
cinnamon in a small bowl. Carefully separate the skin from the chicken
breast, without tearing it. Rub spice mixture underneath skin and over
breast meat, and then over skin of whole chicken. Tie legs together.
Cut each garlic bulb crosswise in half. Drizzle with remaining olive oil.
Place chicken and garlic in large roasting pan. Roast in 350 oven for 1
1/4 hours or until meat is no longer pink near the bone and the garlic is
very soft. Transfer chicken to a large serving platter. Let stand for 20
minutes before carving.
Meanwhile, prepare sauce: Squeeze garlic from skins. Place garlic pulp in
a small bowl. With a fork or back of a spoon, mash garlic until smooth.
Pour pan drippings into bowl. Let stand a few seconds until fat separates.
Spoon 2 tablespoons of fat from the drippings into a 2 qt. saucepan; skim
and discard any remaning fat from drippings in the bowl.
Heat fat in saucepan; whisk in flour. Cook over medium heat, whisking for
1 minute. Gradually stir in the defatted drippings from the bowl, the
chicken broth, browning and seasoning sauce and the mashed garlic; cook,
stirring until the mixture boil and thickens, about 5 minutes. Pour into a
gravy boat. Serve!
Posted to FOODWINE Digest 16 October 96
Date: Thu, 17 Oct 1996 09:02:05 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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