• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 40 Garlic cloves - (abt 3 heads) - unpeeled

  2. 3 1/2 lbs 1589g / 56oz Chicken

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. Softened butter - as needed

  6. 1/2 cup 118ml White wine

  7. 1 cup 237ml Chicken stock

  8. 3 tablespoons 45ml Unsalted butter

  9. Lemon juice - to taste

  10. Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes. Drain and peel. Sprinkle chicken inside and out with salt and pepper. Rub outside of chicken with butter and truss.

  2. Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side. Roast in lower third of a preheated 425 degree for 10 minutes. Turn and roast, on the other side, basting, for 10 minutes. Reduce heat to 375, turn breast-side up and add garlic. Roast for 20 minutes more, or until juices run clear.

  3. Transfer chicken to platter stand for 5 minutes, remove truss strings. Transfer garlic to platter. Keep warm covered.

  4. Add 1/2 cup wine to pan and deglaze. Pour into saucepan and reduce to 2 tablespoons. Add 1 cup chicken stock and reduce to 1/2 cup. Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste. Garnish with parsley.

  5. This recipe yields 4 servings.


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