CHICKEN WITH ROASTED GARLIC SAUCE

2 Tbsp olive oil, divided use
1 tsp chili powder
1 tsp dried oregano
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 whole garlic bulbs, with skin
1 whole (5 lb) roasting chicken
2 tbsp all-purpose flour
1 can (13 3/4 ounces) chicken broth
1 tbsp browning and seasoning sauce

Heat oven to 350 degrees F.

Combine 1 tbsp olive oil and the first 6 ingredients in small bowl; set aside.

Cut each garlic bulb crosswise in half. Drizzle with remaining 1 tbsp oil; set aside.

Carefully separate the skin from the chicken breast without tearing. Rub spice mixture underneath skin and over breast meat, then over skin of whole chicken. Tie legs together. 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 bone and garlic is very soft. Transfer chicken to large serving platter. Let stand for 20 minutes before carving.

MEANWHILE, PREPARE SAUCE:
Squeeze roasted garlic from skins. Place garlic pulp in small bowl and with a fork, mash garlic until smooth.

Pour pan drippings into bowl. Let stand a few seconds till fat separates. Spoon 2 tbsp fat from dripping into saucepan; skim and discard any re- maining fat from drippings in bowl; set aside.

Heat fat in saucepan, whisk in flour. Cook over medium heat whisking for 1 minute.

Gradually stir in defatted drippings from bowl, the broth, seasoning sauce and mashed garlic, stirring until mixture boils and thickens, about 5 minutes. Pour into a gravy boat.

Serve chicken with the gravy.

Servings: 6
Adapted from source: Family Circle, March 1996