Garlic Mud Chicken
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
broiler fryers
chicken |
* |
| 3 | heads |
garlic
*large heads, about 50 cloves |
*
|
| 1 | tablespoon |
cajun seasoning
|
*
|
| ¾ | cup |
olive oil
or as needed |
|
| 1 | cup |
all-purpose flour
or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
broiler fryers
chicken |
* |
| 3 | heads |
garlic
*large heads, about 50 cloves |
*
|
| 15 | ml |
cajun seasoning
|
*
|
| 177 | ml |
olive oil
or as needed |
|
| 237 | ml |
all-purpose flour
or as needed |
|
Directions
Preheat oven to 325 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 ½ 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 1½ to 1½ 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 .
