French in a Flash: 5 Heads of Garlic Roast Chicken
You can never have too many main course recipes, so give French in a Flash: 5 Heads of Garlic Roast Chicken a try. This recipe makes 2 servings with 2161 calories, 157g of protein, and 145g of fat each. For $9.64 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and ketogenic diet. 148 people were impressed by this recipe. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up unsalted butter, rosemary, fresh thyme leaves, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 96%, this dish is outstanding. Similar recipes are French in a Flash: Daube Roast Beef Sandwiches, French In A Flash: Rustic Roast Duck With New Potatoes, Sugar S, and Flash Roast Beef With Garlic, Rosemary And Girolles (schiacciat.
Servings: 2
Ingredients:
1 3.5-pound chicken, cleaned and patted dry (preferably free-range and organic)
1 cup dry white wine
1 tablespoon fresh thyme leaves, plus one bunch
5 heads of garlic
2 cups low-sodium chicken stock
2 dime-sized drizzles of olive oil
3 stems fresh rosemary
Salt and freshly ground black pepper
4 tablespoons unsalted butter, room temperature
Equipment:
oven
aluminum foil
roasting pan
stove
frying pan
Cooking instruction summary:
Procedures 1 Preheat the oven to 300°F. 2 Cut the top quarter of two heads of garlic off horizontally. Drizzle each head of garlic with a dime-sized amount of olive oil and sprinkle lightly with salt. Wrap tightly in foil. Roast for 1.5 hours. Allow to cool. Then squeeze the soft garlic flesh out of the head. 3 Raise the oven heat to 425°F. 4 Use your fingers to separate the skin of the chicken from the flesh, careful not to tear the skin. Peel the cloves of 1 head of garlic, and scatter them all over the chicken under the skin. 5 Use a fork to mash the butter, two heads of roasted garlic cloves, and 1 tablespoon of thyme together. Salt and pepper the inside and outside of the dry chicken, and rub all over with the garlic butter. 6 Cut the fourth head of garlic in half horizontally. Stuff the garlic head, rosemary, and remaining thyme into the cavity of the chicken. Place the chicken on a rack in a roasting pan. 7 Separate, but do not peel, the cloves of the last head of garlic. Scatter them on the bottom of the roasting pan, and pour in the wine and stock. Cover the chicken lightly with foil. 8 Roast the chicken for 30 minutes. Remove the foil, and roast another 60 minutes, until the juices run clear and the skin is crisp. Baste every 15 minutes or so. 9 Remove the chicken to rest. Set the roasting pan over medium-high heat on the stove, and reduce the pan sauce to 1/2 cup. Serve alongside the roasted chicken.
Step by step:
1. 1
2. Preheat the oven to 300°F.
3. 2
4. Cut the top quarter of two heads of garlic off horizontally.
5. Drizzle each head of garlic with a dime-sized amount of olive oil and sprinkle lightly with salt. Wrap tightly in foil. Roast for 1.5 hours. Allow to cool. Then squeeze the soft garlic flesh out of the head.
6. 3
7. Raise the oven heat to 425°F.
8. 4
9. Use your fingers to separate the skin of the chicken from the flesh, careful not to tear the skin. Peel the cloves of 1 head of garlic, and scatter them all over the chicken under the skin.
10. 5
11. Use a fork to mash the butter, two heads of roasted garlic cloves, and 1 tablespoon of thyme together. Salt and pepper the inside and outside of the dry chicken, and rub all over with the garlic butter.
12. 6
13. Cut the fourth head of garlic in half horizontally. Stuff the garlic head, rosemary, and remaining thyme into the cavity of the chicken.
14. Place the chicken on a rack in a roasting pan.
15. 7
16. Separate, but do not peel, the cloves of the last head of garlic. Scatter them on the bottom of the roasting pan, and pour in the wine and stock. Cover the chicken lightly with foil.
17. 8
18. Roast the chicken for 30 minutes.
19. Remove the foil, and roast another 60 minutes, until the juices run clear and the skin is crisp. Baste every 15 minutes or so.
20. 9
21. Remove the chicken to rest. Set the roasting pan over medium-high heat on the stove, and reduce the pan sauce to 1/2 cup.
22. Serve alongside the roasted chicken.
Nutrition Information:
covered percent of daily need
