Emeril's Garlic-Schmeared Rosemary Roast Chicken

Recipe Ingredients

1		Free range chicken - (3 1/2 lbs)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Finely- chopped rosemary (reserve stems)
1/3 cup	78ml	Roast garlic puree - (see below)
		Roast Garlic Puree
10		Garlic heads - (abt 1 1/2 lbs)
1/4 cup	59ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Preheat oven to 350 degrees.

Rinse the chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil, and season, inside and out, with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1 1/4 hours, until chicken is almost cooked through. Remove chicken from the oven and schmear Roast Garlic Puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through.

Roast Garlic Puree: Preheat the oven to 325 degrees and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut-side up, on the prepared baking sheet. Drizzle the oil over the garlic, and sprinkle with salt and pepper. Turn the garlic cut-side down, and roast until the cloves are soft and golden brown, about 1 hour to 1 hour and 15 minutes.

Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container. (Makes 1 cup)

This recipe yields 4 servings.

Comments: Garlic puree can be stored in an airtight container in the refrigerator for up to 2 weeks. Mix with olive oil to extend the life of the puree.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B10) - from the - TV FOOD NETWORK

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