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ROASTED FLORIDA CHICKEN

Category:    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.
  Set aside.
  
  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.
  
  Serves 6.
 

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