Ingredients Jump to Instructions ↓


  2. (Forty Clove Garlic Chicken)

  3. 4 3- to 3-1/2 pound broiler-fryer chicken whole

  4. 2 fresh rosemary springs or 1 teaspoon dried rosemary, crushed

  5. salt and pepper

  6. 2 or 3 Tablespoons butter or margarine

  7. 3 Tablespoons oil or olive oil

  8. 2 fresh thyme sprigs or 1 teaspoon dried dried thyme leaves, crushed

  9. 1 bay leaf

  10. 4-5 large fresh basil leaves, or 1 teaspoon dried basil leaves, crushed

  11. 40 cloves garlic, unpeeled (2 or 3 heads)

  12. 1/4 cup dry white wine

  13. 2 teaspoons hot water

  14. Preheat oven to 400F.

  15. Wash and pat chicken dry; sprinkle cavity with salt and pepper.

  16. Place some of the fresh rosemary leaves in cavity or sprinkle dried

  17. rosemary.

  18. Melt butter and oil in covered roasting pan. Place chicken in

  19. melted fat and turn fat to coat well all over, ending with breast

  20. down. Add leftover rosemary leaves, herbs, and unpeeled garlic

  21. cloves. Place piece of foil over pan to cover completely, using

  22. a lid over the foil to seal the pan. Place in preheated 400 degree

  23. 1 to 1-1/2 hours, basting with pan juices twice during

  24. baking. Uncover pan during last 15 minutes; chicken is done when

  25. a fork inserted into thigh comes out easily and juices oozing out

  26. run clear. Remove chicken to warm platter; discard herbs (if you

  27. use fresh herbs) and bay leaf; save garlic cloves.

  28. Heat wine in small saucepan until it starts to steam; add hot water,

  29. pour into roasting pan; boil 3 minutes, scraping sides and bottoms

  30. of pan to melt all the brown bits of gravy.

  31. Carve chicken; serve garlic cloves with chicken and gravy. Let

  32. your guests suck the garlic pulp (squeeze cloves with a fork to

  33. get pulp out, or pick up cloves and squeeze them into the mouth).

  34. Serve with plain rice to enjoy the full flavor of the gravy.


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