Categories: Poultry 
      Yield: 4 servings 
  
      3 lb Roaster Chicken                   3/4 c  Of Olive oil;** 
      3    Garlic*                             1 c  All purpose flour** 
      1 tb Cajun Spices,                   
  
  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. 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 
         01/05/92        5:35 PM Chicken. They used mud to encase it...Then 
  put into a hot bed of coals to cook.... FROM: MARTY FEINS (BGNJ11A)