Step 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.. Best chicken you ever ate. Put peeled garlic cloves in blender with 1/2 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 1 1/2 to 2 1/2 hours or until coating is browned well. If using cutup 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 .. I would suggest using a vertical roaster.

Step 2

It is a wire stand that the chicken slips down on and is vertical. Set your bottom rack as low as possible to accommodate in oven. Even a lower heat setting with a longer roast time is even better. ))) This is a modification of an old Chinese recipe called Beggers Chicken. They used mud to encase it...Then put into a hot bed of coals to cook....

Step 3

MARTY FEINS