Receipe for broasted chicken & garlic sauce?

Question

Give me Receipe for broasted chicken & garlic sauce

Answer 1

BROASTED CHICKEN

Ingredients :
- 1 Chicken with skin, cut into 8 pieces, or 8-10 drum sticks
- Juice of 1 large lemon
- 1 cup corn flour
- 1 cup besan (gram) flour
- 1 tsp. red chilies (optional)
- 1 1/2 tea spoon salt
- 1 tea spoon black pepper
- Oil for deep frying

1. Put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.
2. Mix 1\2 teaspoon of salt and rest of the ingredients, except oil. Place the coating mixture in a plastic bag. Put one piece at a time in the bag and shake it to coat the mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.
3. Deep fry the chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from the oil and place on an absorbent kitchen paper. Serve hot with French fries and garlic chutney (sauce).

GARLIC SAUCE :
Ingredients :
- 3 tbsp. sesame tahini (mashed seeds)
- 1 minced clove of garlic
- 1\2 tsp. salt
- 3 tbsp. lemon juice
- 3 tbsp.water
- 1 tbsp. plain yogurt

Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well.
This sauce goes well, with broasted chicken.

Answer 2

BROASTED CHICKEN

1-2 fryers, cut up
Melted butter
Commercial bread crumbs

Skin fryers and cut off fat. Dip pieces of chicken in melted butter and roll in bread crumbs. Bake on cookie sheet or cake pan at 450 degrees for about 45 minutes. So tender you can almost eat the bones.


LEBANESE GARLIC SAUCE

4 bulbs of garlic (clean off paper & stem)
1 c. lemon juice
1 tsp. salt
3 to 4 c. Puritan oil

Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches.

This is a tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again.

Answer 3

BROASTED CHICKEN

Ingredients :
1-2 fryers, cut up
Melted butter
Commercial bread crumbs

Preparation :
Skin fryers and cut off fat. Dip pieces of chicken in melted
butter and roll in bread crumbs. Bake on cookie sheet or cake pan at 450 degrees for about 45 minutes. So tender you can almost eat the bones.

ROASTED GARLIC SAUCE:

Rub heads of garlic with vegetable oil and place in oven-proof pan. Roast in oven for 35 minutes. Let cool.
Cut garlic heads in half and squeeze out soft garlic into saucepan. Cover with 2 cups of white wine and white pepper. Reduce until almost dry. Add heavy cream and reduce by one third. Puree and season with salt and brown sugar. Keep warm until chicken is ready.

Answer 4

ROASTED CHICKEN WITH GARLIC
SAUCE

2 (3 1/2 lb.) chickens
1/2 stick butter, room temperature
5 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
40, yes 40, garlic cloves, unpeeled
1/2 c. dry white wine
1 c. canned chicken broth

Preheat oven to 400 degrees. Remove fat from chicken cavities. Run fingers between breast skin and meat to loosen skin. Mix 1/4 cup butter, dried basil, salt, pepper and garlic powder in small bowl. Rub 1/2 of butter mixture under loosened skins. Rub remaining mixture over chicken. Season inside and out with salt, pepper and some more basil.
Place chicken breast side up in a large roasting pan. Roast chickens 15 minutes, then reduce heat to 350 degrees. Add garlic to chicken cavities and pour wine on top. Continue roasting until juices run clear when thickest part of thigh is pierced. Baste occasionally. When done, transfer chicken to platter and tent with foil to keep warm.

Pour pan juices with garlic into processor. Add 1 cup chicken broth and puree (garlic skins will remain whole). Strain through sieve into heavy saucepan, pressing on garlic skins with back of spoon. Boil until reduced to sauce consistency, stirring occasionally. Season to taste with salt and pepper.

This is delicious with lots of mashed potatoes and buttered carrots.

Answer 5

This is how I would make it...

CHICKEN WITH BRIE IN ROASTED GARLIC
SAUCE

2 heads fresh garlic
2 tbsp. vegetable oil
1/8 tsp. white pepper
2 c. dry white wine
2 c. heavy cream
1 tbsp. brown sugar
8 oz. Brie
8 boneless chicken breasts

Preheat oven to 400 degrees.

Rub heads of garlic with vegetable oil and place in oven-proof pan. Roast in oven for 35 minutes. Let cool.

Cut garlic heads in half and squeeze out soft garlic into saucepan. Cover with 2 cups of white wine and white pepper. Reduce until almost dry. Add heavy cream and reduce by one third. Puree and season with salt and brown sugar. Keep warm until chicken is ready.

Grill or saute chicken breasts until almost done. Place in oven-proof pan and top each with one ounce of Brie. Place in oven 5 minutes or until Brie is starting to melt.

Place sauce on plate and place chicken on top of sauce. Serves 4.

Answer 6

KABSA" (Arabic Rice) Ingredients. 1200 grams chicken or two smaller birds whole or chopped into large pieces. Chicken thighs and legs would do just fine. Four cups white Basmathi Rice, wash, drain dry and leave to soak for one hour. Four medium to large tomatoes chopped to 1/2" size pieces. Two or three medium to large B/Onions chopped to 1/2" side chunks. Three or Four Dried lemons One to 1-1/2 tablespoon Curry powder Six Cardamoms lightly crushed and 4-5 bulbs of cloves. 1 teaspoon full red chili powder (Optional) Place chicken in deep cooking pan with adequate water to cover pieces. Add salt to taste, place two whole dry lemons, cardamom, cloves and cover pan. leave on medium heat to cook. Place another pan on the oven on medium heat with some Margarine. vegetable shortenings or cooking oil. Add the onions tomato, dried lemon curry powder and chili and let simmer in covered pan. When chicken is cooked transfer the meat to the pan with onions and tomatoes and allow to simmer. Place the rice into the chicken broth water and allow to boil making sure there is sufficient liquid to allow the rice to boil. When rice is boiled and ready to serve, place the rice on large serving dish and spread the contents of the chicken on top to cover the spread of rice. Garnish with sliced lemon. Spring onions, or celery. (Optional) A salad of carrots, cucumber, lettuce, onions as a side dish would be an excellent compliment. Enjoy