Roast Chicken Stuffed with Garlic
Ingredients
- 1 large Chicken
- salt and pepper to taste
- juice of 1 lemon
- 4 bulbs garlic broken into cloves and peeled
- 4 bulbs garlic broken into cloves and left unpeeled
- 1 Bayleaf
- 1 sprig fresh thyme
- 2 tbspns olive oil
- 1 glass Dry White Wine
- 1 oz unsalted butter
Accompaniment
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Description
I was introduced to this recipe over 20 years ago.
Based on a recipe by Keith Floyd , I've had to reduce the amount of garlic used,as my wife's not as keen on it as I am
Method
-
1
1. Preheat oven to 200 degrees C.
2. Season chicken inside and out with salt, pepper and lemon juice.
3. Stuff cavity with peeled garlic cloves, thyme and bay leaf and place breast side down in roasting dish.
4. Place in oven and roast for 20 minutes.
5. Remove from oven and reduce heat to 180.
6. Turn chicken onto its back, add unpeeled garlic to dish with 2 tbspns olive oil, baste and return to oven.
7. Continue roasting and basting for 1 hour, or until juices run clear when thighs are pierced with skewer.
8. Remove bird and garlic and keep warm.
9. De glaze pan with white wine, bring to boil then whisk
in unsalted butter. Season with salt and pepper and strain over chicken.
10. Serve with potatoes and veg of your choice.
Nice way to eat garlic, cause its good for the heart :-)
Nice way to eat garlic, cause its good for the heart :-)