Ingredients Jump to Instructions ↓

  1. 3 lb Roaster Chicken

  2. 3 Garlic*

  3. 1 tb Cajun Spices,

  4. 3/4 c Of Olive oil;**

  5. 1 c All purpose flour**

  6. 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

  7. 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. >> This is a modification of an old Chinese recipe called Beggers

  8. 35 PM Chicken. They used mud to encase it...Then

  9. put into a hot bed of coals to cook... FROM: MARTY FEINS (BGNJ11A)


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