| 1 | Preheat oven to 450 degrees. |
| 2 | Sprinkle salt over top and underside of chicken. |
| 3 | Lay chicken pieces skin side up in single layer in shallow roasting pans. |
| 4 | Sprinkle very lightly with red pepper flakes and lime juice. |
| 5 | Set aside. |
| 6 | In a large saucepan, melt butter over low heat and add flour slowly, stirring constantly. |
| 7 | Allow to brown, slowly; do not let burn. |
| 8 | Add whole peeled garlic cloves as paste begins to turn creamy golden. |
| 9 | Continue until paste is light brown in color. |
| 10 | If any of the garlic cloves show over browned edges,remove them. |
| 11 | You will have the value of the flavor anyway. |
| 12 | Check seasoning, add salt and freshly ground white or black pepper. |
| 13 | Add chicken broth to paste slowly, stirring constantly with a wire whisk until blended and the consistency of cream soup. |
| 14 | Check seasoning carefully to avoid over salting. |
| 15 | Spoon sauce over chicken, completely covering edges. |
| 16 | Put chicken legs in oven first. |
| 17 | They take a little longer to cook. |
| 18 | Five minutes later add breasts. |
| 19 | Baste with sauce in pan every 5 to 10 minutes. |
| 20 | Chicken must be kept moist. |
| 21 | Bake a total of 45 to 60 minutes. serves 6. |
