PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Listed below is a collection of Papa Paul's favorite recipes.
CHICKEN WITH HERBS AND ROASTED GARLIC
3 heads of garlic
1 small chicken
5 sprigs fresh rosemary
Good handful of fresh sage or thyme
Salt and pepper
Preheat the oven to 425 degrees.
Pull 3 cloves of garlic; smash and peel them and rub them over the outside of the chicken, then place them inside the central cavity of the chicken with 2 sprigs rosemary and 3 sage leaves. Dizzle the chicken with olive oil and sprinkle liberally with salt and pepper inside and out.
Place the chicken, breast side down on a bed of onion and rosemary and roast for about 1 hour.
Meanwhile, peel off the outer layer of skin from each head of garlic; hold firmly between your hands and twist to loosen the cloves. Rub them well with olive oil and place them around the chicken during the last 30 minutes of cooking time. Turn them occasionally while they cook. And baste the chicken very 10 to 15 minutes.
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