Yield: 6 servings
|3 smalls||Broiling chickens,quartered|
|\N \N||Seasoning salt|
|\N \N||Red pepper flakes|
|\N \N||Juice of 1/2 fresh lime|
|½ cup||Unsalted butter|
|3 \N||Heaping tbsp. flour|
|6 \N||Cloves garlic,peeled|
|3 \N||To 4 - cups chicken broth|
|\N \N||Freshly ground pepper|
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.