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Gourmet on the Go!

Gourmet on the Go!
When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!

 

July 19, 2011

Roast Chicken with 3 Bulbs of Garlic Recipe

Filed under: Food & Drink Recipes — Tags: , , , , , , , — gourmet-on-the-go @ 3:21 pm

This is one of those classic recipes that evokes the ‘Ooh’ effect amongst family and guests – delicious moist chicken, sweet roasted garlic, and the dry zesty tang of a good glass of wine. The wonderful flavours and aromas of this dish give the impression of a host that has slaved away; yet, it takes minutes to put together with a minimal amount of fuss. Please don’t be put off by the amount of garlic used, as it really makes the dish a delight, and is not at all harsh or overpowering. Try it – you will love it!

 

Roast Chicken with 3 Bulbs of Garlic Recipe
Recipe type: Main
Author: Sarah Fay
Prep time: 15 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 35 mins
Serves: 4 to 6
Moist roasted chicken with sweet plump garlic, and a beautiful garlicy wine jus/gravy/sauce – so easy and SO good.
Ingredients:
  • 1 Free Range Chicken, approx 1.5 kilos/ 3 lbs
  • 3 plump whole heads/bulbs of garlic
  • 1 glass/275ml dry white wine (Riesling or Chenin Blanc is ideal)
  • 4 sprigs of thyme
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt & pepper
Method:
  1. Preheat your oven to 375F/190C/Gas Mark 5
  2. Break up your heads of garlic and separate the big cloves from the tiny ones (no need to peel, just remove the white papery outer skin.)
  3. Heat a large frying pan over a moderate heat. Add the butter and olive oil.
  4. When the butter starts to bubble, add your whole chicken to the pan, turning on all sides every minute of so until the chicken is golden and bronzed. (This will add extra flavour to the chicken, as well improve the texture and appearance of the skin.)
  5. Transfer your chicken to a large baking dish, place the small garlic cloves in the main cavity, surround with the larger cloves of garlic, tip in your wine, throw in the thyme and season well with salt and pepper.
  6. Cover the dish with a snug lid or tin foil and bake in the centre of the oven for 1 hour 20 minutes.
  7. Transfer the chicken to a serving dish and allow to rest for 10 minutes before carving and serving with the beautiful garlic and juices.
Notes:

I like to serve this with mashed potato and green beans, squeezing out the garlic and mixing with buttery mash. It’s also great just with bread to mop up those wonderful juices.

Wine Match – Chilled Riesling or Chenin Blanc.

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