Recipe By : Marty Feins (BGNJ11A)
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Roaster chicken
3 Garlic heads (50 cl)
1 tb Cajun spices
3/4 c Olive oil -- or as needed
1 c All purpose flour --
- 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.
Preheat oven to 325°F.
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 cut-up 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
Chicken. They used mud to encase it. Then put into a hot bed of coals
to cook.
