Monday, 9 September 2013


* Exported from MasterCook *
                            GARLIC MUD CHICKEN
Recipe By     :Public domain recipes converted from Meal Master format
Serving Size  : 4     Preparation Time :0:00
Categories    : Chicken
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  broiler-fryer chicken
  3                     garlic -- *
  1         tablespoon  cajun seasoning
     3/4           cup  olive oil -- **
  1                cup  all-purpose flour -- **
  Preheat oven to 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 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.
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Per Serving (excluding unknown items): 482 Calories; 41g Fat (75.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 162mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 8 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

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