Heat oven to 350.
Combine 1 tablespoon of olive oil, chili powder, oregano, salt, cumin and cinnamon in a small bowl. Carefully separate the skin from the chicken breast, without tearing it. Rub spice mixture underneath skin and over breast meat, and then over skin of whole chicken. Tie legs together.
Cut each garlic bulb crosswise in half. Drizzle with remaining olive oil. Place chicken and garlic in large roasting pan. Roast in 350 oven for 1 1/4 hours or until meat is no longer pink near the bone and the garlic is very soft. Transfer chicken to a large serving platter. Let stand for 20 minutes before carving.
Meanwhile, prepare sauce: Squeeze garlic from skins. Place garlic pulp in a small bowl. With a fork or back of a spoon, mash garlic until smooth. Pour pan drippings into bowl. Let stand a few seconds until fat separates. Spoon 2 tablespoons of fat from the drippings into a 2 qt. saucepan; skim and discard any remaning fat from drippings in the bowl.
Heat fat in saucepan; whisk in flour. Cook over medium heat, whisking for 1 minute. Gradually stir in the defatted drippings from the bowl, the chicken broth, browning and seasoning sauce and the mashed garlic; cook, stirring until the mixture boil and thickens, about 5 minutes. Pour into a gravy boat. Serve! Posted to FOODWINE Digest 16 October 96
Date: Thu, 17 Oct 1996 09:02:05 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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