Ingredients: 3 tablespoons dried oaxacan or mexican 1/2 teaspoon sea salt (or to taste) 12 additional garlic cloves -peeled and minced 1 cup reduced chicken broth 1 small white onion -- roughly sliced 2 garlic cloves -- peeled 2 tablespoons additional chicken broth 2 1/2 lb large chicken pieces -with the skin attached -oregano -- stems removed and roughly crumbled melted chicken fat or oil for broiling

Recipe Info Category: Poultry Rating: 4 Contributor: Alexander Ross

Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes.

Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they are evenly covered; return to the pan and cover.

Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.