- POULET AUX QUARANTE GROUSSES D'AIL
(Forty Clove Garlic Chicken)
4 3- to 3-1/2 pound broiler-fryer chicken whole
2 fresh rosemary springs or 1 teaspoon dried rosemary, crushed
salt and pepper
2 or 3 Tablespoons butter or margarine
3 Tablespoons oil or olive oil
2 fresh thyme sprigs or 1 teaspoon dried dried thyme leaves, crushed
1 bay leaf
4-5 large fresh basil leaves, or 1 teaspoon dried basil leaves, crushed
40 cloves garlic, unpeeled (2 or 3 heads)
1/4 cup dry white wine
2 teaspoons hot water
Preheat oven to 400F.
Wash and pat chicken dry; sprinkle cavity with salt and pepper.
Place some of the fresh rosemary leaves in cavity or sprinkle dried
Melt butter and oil in covered roasting pan. Place chicken in
melted fat and turn fat to coat well all over, ending with breast
down. Add leftover rosemary leaves, herbs, and unpeeled garlic
cloves. Place piece of foil over pan to cover completely, using
a lid over the foil to seal the pan. Place in preheated 400 degree
1 to 1-1/2 hours, basting with pan juices twice during
baking. Uncover pan during last 15 minutes; chicken is done when
a fork inserted into thigh comes out easily and juices oozing out
run clear. Remove chicken to warm platter; discard herbs (if you
use fresh herbs) and bay leaf; save garlic cloves.
Heat wine in small saucepan until it starts to steam; add hot water,
pour into roasting pan; boil 3 minutes, scraping sides and bottoms
of pan to melt all the brown bits of gravy.
Carve chicken; serve garlic cloves with chicken and gravy. Let
your guests suck the garlic pulp (squeeze cloves with a fork to
get pulp out, or pick up cloves and squeeze them into the mouth).
Serve with plain rice to enjoy the full flavor of the gravy.