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Roast chicken with 40 garlic cloves
Chapter VII ·
Poultry · Nº 223
Roast chicken with 40 garlic cloves
11 ingredients
9 steps
1 h
Ingredients
Method
Ingredients
For
4
thymes
, sprigs, fresh
2 leaves
bay leaves
4
rosemaries
, sprigs
6 leaves
sage
1
chicken
, a good-sized
½
lime
salt
black pepper
⅔ cup
olive oil
30 cloves
garlic
, 30 to 40; peeled but whole
chicken broth
, optional
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Method
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1
Preheat the oven to 180°C, medium-low. Make two herb bundles, each with half of the herbs.
2
Rub the chicken, inside and out, with the lime. Season the inside and outside with salt and pepper too. Put one herb bundle inside the chicken along with the half lime that was used.
3
In a thick roasting pan or a casserole large enough to hold the chicken, add the olive oil and place it on the heat. When it is hot, add the peeled garlic cloves.
4
Let the garlic cook in the oil for about 3 min, until it starts to release its fragrance. Then place the chicken breast side up.
5
Add the second herb bundle and cover with the lid or with aluminum foil, sealing well.
6
Bake in the preheated oven for about 1 hour or a little longer. To test, pierce the thigh with the tip of a knife, down to the bone: the juice should run clear, without blood.
7
Remove the chicken from the oven and place it on a board. Remove the garlic cloves with a slotted spoon and put them in a bowl, keeping them warm. Discard the two herb bundles from the pan and the one inside the chicken.
8
Add some of the chicken broth to the pan and scrape well to loosen any stuck juices, to form a sauce. Reheat over the stove and adjust the salt and pepper.
9
Slice the breasts and thighs and drizzle with the sauce. If serving on individual plates, divide the slices among the plates, drizzle with the sauce and place the garlic cloves alongside.
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