Serving Size: 4

3 pound roaster chicken
3 garlic*
1 tablespoon cajun spices
3/4 cup olive oil — **
1 cup all purpose flour**

Cooking Directions:

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. >>> 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…. FROM: MARTY FEINS