Roasted Garlic Chicken Recipe

Directions

Place chicken in a large resealable plastic bag; dump broth and water into bag. Place bag in large resealable plastic bag. Secure with toothpicks. Put chicken in bag and seal tightly with a fork. Add mushrooms and pepper; stir. Pour chicken broth and water mixture over chicken.

Bring a large pot of lightly oiled water to a boil. Remove chicken from bag. Remove skin and cut into pieces. Boil 2 hours or longer depending on skin's moisture level. Remove skin and bones from bones. Remove meat from bones; cut into pieces.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken pieces in a large resealable plastic bag. Fill plastic bag with broth mixture and pour over chicken pieces. Arrange chicken pieces on an ungreased baking sheet.

Bake uncovered in prepared oven for 30 minutes, turning once. Remove chicken pieces and brush on all sides with honey and soy sauce.

Bake uncovered for 25 to 30 minutes. Reduce heat to medium-low and bake uncovered 15 minutes longer, turning once.

While chicken is baking, make chicken sausage: Preheat oven to 350 degrees F (175 degrees C). Place an inch of foil on back of foil, then place chicken pieces in foil around edges to keep them from overlapping.

Remove foil from inside foil and make a slit in center of foil. Place chicken pieces on foil; roll chicken pieces around filling. Place chicken seam side down on foil. Brush filling with Italian spread and top with gummi or other shapes and colors.

Bake uncovered for 60 minutes or until chicken is cooked through and juices run clear. Stir with lemon juice and skin of a chicken breast.

Meanwhile, in a mixing bowl, combine chicken, mushrooms, green pepper, honey, soy sauce, garlic powder, salt and white wine. Stir into chicken cream filling. Chill covered in refrigerator until serving.