Sauce
Start by cutting a whole chicken, splitting it in half.
Next, flip the chicken over and loosen the skin from the back with a spoon.
Then, chop the garlic cloves into smaller pieces.
Now, place these pieces of garlic on top of the softened unsalted butter.
Fill the chicken with it, placing it under the skin and spread it out evenly using a rolling pin.
Season with the salt, the black pepper and set aside.
In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up.
Add the cloves of garlic and fry them until golden brown.
Remove the garlic cloves from the skillet, add the butter-stuffed chicken and fry until golden brown.
Next, remove from the skillet and set aside.
In a small bowl add parsley to taste, the soy sauce, the honey, the Dijon mustard, the ketchup, the salt, the black pepper, the sweet paprika and mix everything very well until combined.
Now, spread this seasoning mixture all over the chicken using a brush.
After doing that, in a roasting bag, make a bed with the red onions sliced into rings.
Add the chicken we prepared and close the roasting bag.
Place it in a large skillet over medium to low heat.
Cover the skillet and let it roast for 30 minutes.
Serve.
Mike 23 days ago
What happens with the 6 cloves of garlic you fry in the oil before adding the chicken? Do you just discard them?
That Recipe 18 days ago
You can save it and use it in another recipe
Lisa a month ago
Do you drain the oil?
That Recipe 19 days ago
No
Virgie Vines 2 months ago
Yummy
Jo Anna 2 months ago
Recipes looks delicious but simple to make
Linda 2 months ago
Excellent!