Penny Drinkwaters Provencal Chicken Stuffed with Garlic

4 servings

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Penny Drinkwaters Provencal Chicken Stuffed with Garlic Ingredients

4 Heads garlic; (4 to 6)	75 g Unsalted butter
1 1.5 kg chicken	1/2 tb Chopped fresh tarragon or
Salt	; leaves

Instructions for Penny Drinkwaters Provencal Chicken Stuffed with Garlic

Preheat the oven to 145C/288F/gas 1 1/2.Separate the cloves of garlic and peel, but leave whole. Season the inside of the chicken with salt and pack in as many cloves as will fit. Smear about half the butter over the opening and the cloves that are peeking out. Season the chicken with more salt and smear the remaining butter over the breast and legs. Place in a roasting tin. Roast for 3 1/2-4 1/2 hours, basting occasionally with the buttery juices. When the cloves of garlic inside the chicken are very tender, baste the chicken again and sprinkle with the tarragon or thyme. Raise the heat of the oven to 200C/400F/gas 6. and cook for a final 10-20 minutes, until the chicken is richly browned. Serve hot, with the pan juices, scooping out a generous spoonful of the melting cloves of garlic for each person. Any leftover chicken is excellent gold, with mayonnaise. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized