Spicy Roasted Chicken W/garlic Sauce

Spicy Roasted Chicken W/garlic Sauce Ingredients

2 tb Olive oil	1/8 ts Ground cloves
1 ts Chili powder	1 Whole chicken roaster (about
1 ts Dried oregano	2 Whole garlic heads with skin
3/4 ts Salt	2 tb Flour
1/2 ts Ground cumin	1 cn Chicken broth (13 3/4 oz.)
1/2 ts Ground cinnamon	1 tb Browning and seasoning sauce

Instructions for Spicy Roasted Chicken W/garlic Sauce

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

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Chicken Broth	Chili Powder	Cinnamon
Cloves	Cumin	Flour	Garlic
Olive Oil	Oregano	Salt	Season

Main dishes Course - Turkey Spicy Chicken Chicken Broth Olive oil Garlic Oregano Dinner

for flavor and categorization

biminitwst

The garlic will be done before the chicken. Be sure to keep an eye on it, and remove it before it gets over cooked [or burned!] beyond the point of usefulness. This is a delicious way to prepare chicken, and I served it with stir fried julienned jicma with cubanelle pepper and more fresh garlic. I would recommend a pinot noir or merlot with this attractive, flavorful entrée.  YES, I would make this recipe again. Active Time:; Start-to-Finish: posted May 04, 2008 by biminitwst

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