ROASTED FLORIDA CHICKEN
Yield: 6 servings
3 sm Broiling chickens,quartered 3 Heaping tbsp. flour
Seasoning salt 6 Cloves garlic,peeled
Red pepper flakes 3 To 4 - cups chicken broth
Juice of 1/2 fresh lime Freshly ground pepper
1/2 c Unsalted butter
Preheat oven to 450 degrees. Sprinkle salt over top and underside of
chicken. Lay chicken pieces skin side up in single layer in shallow
roasting pans. Sprinkle very lightly with red pepper flakes and lime juice.
In a large saucepan, melt butter over low heat and add flour slowly,
stirring constantly. Allow to brown, slowly; do not let burn. Add whole
peeled garlic cloves as paste begins to turn creamy golden. Continue until
paste is light brown in color. If any of the garlic cloves show over
browned edges,remove them. You will have the value of the flavor anyway.
Check seasoning, add salt and freshly ground white or black pepper. Add
chicken broth to paste slowly, stirring constantly with a wire whisk until
blended and the consistency of cream soup. Check seasoning carefully to
avoid over salting.
Spoon sauce over chicken, completely covering edges. Put chicken legs in
oven first. They take a little longer to cook. Five minutes later add
breasts. Baste with sauce in pan every 5 to 10 minutes. Chicken must be
kept moist. Bake a total of 45 to 60 minutes.
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