Chicken With Forty Cloves Of Garlic

Recipe Ingredients

40		Garlic cloves - (abt 3 heads) - unpeeled
3 1/2 lbs	1589g / 56oz	Chicken
		Salt - to taste
		Freshly-ground black pepper - to taste
		Softened butter - as needed
1/2 cup	118ml	White wine
1 cup	237ml	Chicken stock
3 tablespoons	45ml	Unsalted butter
		Lemon juice - to taste
		Chopped parsley - for garnish

Recipe Instructions

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.

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.

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

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9565) - from the TV FOOD - NETWORK

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