PINOY READERS

While raw garlic is potent and sharp, when oven-roasted it takes on a mellow, delicate sweetness. Ingredients 3-3 1/2-pound whole broiler-fryer chicken 15 cloves garlic, peeled 1 tablespoon minced garlic (about 6 cloves) 1 teaspoon salt 1 tablespoon cooking oil 1 cup water 1/4 cup all-purpose flour Chicken broth 1 tablespoon lemon juice Pepper Chopped fresh parsley (optional) Directions Rinse the chicken and pat dry. Flatten 5 of the garlic cloves and place inside the cavity of the chicken. Skewer the neck skin to back and tie legs to tail. Twist the wings under back. Combine the minced garlic and salt. Brush the chicken with oil, then rub the garlic-salt mixture onto the skin. Place the chicken, breast-side up, on a rack in a shallow roasting pan. In another ovenproof pan, combine the remaining garlic cloves and the water. Place both pans in a preheated 375 degrees F oven and roast, uncovered, for 1 1/4-1 1/2 hours, or till the juices run clear and the drumsticks move ea...