In this recipe chicken is roasted with lots of garlic and is served with a creamy cranberry-pecan sauce.

Ingredients:

Chicken:
Whole chicken (13½ -pound), Chicken broth (1 cup), Apple cider or white wine (1 cup), Bell’s seasoning or Old Bay seasoning (1 tbsp), Carrots (2), Lemons (2), Celery (2 stalks), Onions(2), Garlic (40 cloves)

Sauce:
All-purpose flour (3 tbsp), Coarsely chopped pecans (½ cup), Dried cranberries (½ cup), Unsalted butter (3 tbsp), Baking liquid (1 cup), Dash bottled hot pepper sauce, Whipping cream (½ cup), Salt, Powdered white pepper, Powdered black pepper

Method Of Preparation:-

Chicken:
Trim and peel carrot, onion and garlic. Now preheat your oven to 375 degrees F. Now put carrots, onions, garlic and celery in the bottom of the13×9” baking pan and add chicken on it. Cut the zest of lemons and place it in the cavity of the chicken. Now take the Bell’s seasoning and rub the chicken all over it. Pour the chicken broth and the cider sauce over the chicken. Bake it for about 2 to 2 ½ hours or until the chicken is crisp and the legs move easily in the socket and the juices run clear.

Sauce:
Put the baking liquid in a bowl and measure 1 cup liquid. Now melt the butter in a saucepan and add pecans and dried cranberries. Now sauté it for 1-2 minutes. Whisk the flour and cook the material till it smells nutty, but take care that u don’t burn the material. Now add one cup of baking liquid and mix it well. Continuously whisk it while adding it to the mixture so that lumps are not formed. Slowly add the cream, till the mixture thickens. But continue to whisk. Put salt, white and black pepper and dash of a hot sauce according to your taste. For serving cut the wings and legs from the chicken and cut breast into small pieces. Arrange it on platter and serve it with or without salad, mashed potatoes or rice whatever you like.

Number of servings: 4