Roasted Chicken With 4O Cloves Of Garlic
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450 degrees F
2
Season the chicken inside and out with salt and pepper
3
Rub the skin with 1 tablespoon of the softened butter
4
Place the chicken in a roasting pan, breast side up, and transfer to the preheated oven
5
Roast the chicken for 30 minutes, basting occasionally with the pan juices
6
In a saucepan bring 4 to 6 cups of water to a boil
7
Blanch the garlic cloves for 15 to 30 seconds, drain and transfer to an ice water bath
8
Peel the garlic and reserve
9
After the chicken has roasted for 30 minutes, distribute the garlic cloves around the pan
10
Reduce the oven heat to 375 degrees F
11
And continue to roast for another 15 to 25 minutes, until well browned and the juices run clear when the fleshy part of the thigh is pricked with a fork
12
Transfer the chicken to a platter along with 1/3 of the garlic cloves
13
With a large spoon skim the fat from the pan taking care not to remove any of the juices and discard
14
Place the roasting pan over moderately high heat and deglaze with the white wine, scraping up the brown bits clinging to the bottom and sides
15
Simmer the wine until reduced by half
16
Add the chicken stock, bring to a boil and reduce by half
17
Season with salt and pepper
18
Carve the chicken into serving pieces and pour any of the juices into the simmering sauce
19
Pour the sauce with the remaining garlic into a blender and puree, in batches if necessary, until smooth
20
Return the sauce to the roasting pan and bring back to a simmer
21
Swirl in the cold butter in pieces
22
Taste the sauce and adjust the seasoning if necessary
23
Stir in the fresh herbs
24
Serve the chicken with the sauce