| 1 | 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.. |
| 2 | Best chicken you ever ate. |
| 3 | Put peeled garlic cloves in blender with ?cup of olive oil and cajun spices. |
| 4 | Blend until creamy consistency, add more oil if needed. |
| 5 | Place the oil and garlic mixture in a large bowl. |
| 6 | Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved. |
| 7 | With string, tie the chicken wings and the legs tight against sides of carcass. |
| 8 | Using a spatula, completely coat chicken with garlic mud, as evenly as possible, using it all. |
| 9 | Fill in all crevices between wings and legs. |
| 10 | Place on a rack, breast side up, in a pan and put in preheated oven. |
| 11 | Roast whole chicken about 1 ?to 2 ?hours or until coating is browned well. |
| 12 | If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown. |
| 13 | Serve chicken with the crisp pieces of garlic coating .. |
| 14 | I would suggest using a vertical roaster. |
| 15 | It is a wire stand that the chicken slips down on and is vertical. |
| 16 | Set your bottom rack as low as possible to accommodate in oven. |
| 17 | Even a lower heat setting with a longer roast time is even better. |
| 18 | >>>this is a modification of an old chinese recipe called beggers 01/05/92 5:35 pm chicken. |
| 19 | They used mud to encase it...then put into a hot bed of coals to cook... |
