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Name: Roasted Chicken with 4o Cloves of Garlic
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Fresh herbs (parsely) i.e. parsley; 3/4 c Rich chicken stock; 1 tb Unsalted butter softened; 1 lg head garlic separated into cloves; 3/4 c Dry white wine; 1 3.5-pound chicken (to 4-pound); Salt; 2 tb unsalted butter Cold

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INGREDIENTS

Fresh herbs (parsely) ; i.e. parsley
3/4 c Rich chicken stock
1 tb Unsalted butter ; softened
1 lg head garlic ; separated into cloves
3/4 c Dry white wine
1 3.5-pound chicken ; (to 4-pound)
Salt
2 tb unsalted butter ; Cold

INSTRUCTIONS

Preheat the oven to 450 degrees F. Season the chicken inside and out with salt and pepper. Rub the skin with 1 tablespoon of the softened butter. Place the chicken in a roasting pan, breast side up, and transfer to the preheated oven. Roast the chicken for 30 minutes, basting occasionally with the pan juices. In a saucepan bring 4 to 6 cups of water to a boil. Blanch the garlic cloves for 15 to 30 seconds, drain and transfer to an ice water bath. Peel the garlic and reserve. After the chicken has roasted for 30 minutes, distribute the garlic cloves around the pan. Reduce the oven heat to 375 degrees F. and continue to roast for another 15 to 25 minutes, until well browned and the juices run clear when the fleshy part of the thigh is pricked with a fork. Transfer the chicken to a platter along with 1/3 of the garlic cloves. With a large spoon skim the fat from the pan taking care not to remove any of the juices and discard. Place the roasting pan over moderately high heat and deglaze with the white wine, scraping up the brown bits clinging to the bottom and sides. Simmer the wine until reduced by half. Add the chicken stock, bring to a boil and reduce by half. Season with salt and pepper. Carve the chicken into serving pieces and pour any of the juices into the simmering sauce. Pour the sauce with the remaining garlic into a blender and puree, in batches if necessary, until smooth. Return the sauce to the roasting pan and bring back to a simmer. Swirl in the cold butter in pieces. Taste the sauce and adjust the seasoning if necessary. Stir in the fresh herbs. Serve the chicken with the sauce. Yield: 4 servings Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman on Apr 29, 1997

NOTES

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Roasted Chicken with 4o Cloves of Garlic

Fresh herbs (parsely) i.e. parsley
3/4 c Rich chicken stock
1 tb Unsalted butter softened
1 lg head garlic separated into cloves
3/4 c Dry white wine
1 3.5-pound chicken (to 4-pound)
 Salt
2 tb unsalted butter Cold

Preheat the oven to 450 degrees F.    Season the chicken inside and out with salt and pepper. Rub the skin with 1  tablespoon of the softened butter. Place the chicken in a roasting pan,  breast side up, and transfer to the preheated oven. Roast the chicken for  30 minutes, basting occasionally with the pan juices.    In a saucepan bring 4 to 6 cups of water to a boil. Blanch the garlic  cloves for 15 to 30 seconds, drain and transfer to an ice water bath. Peel  the garlic and reserve.    After the chicken has roasted for 30 minutes, distribute the garlic cloves  around the pan. Reduce the oven heat to 375 degrees F. and continue to  roast for another 15 to 25 minutes, until well browned and the juices run  clear when the fleshy part of the thigh is pricked with a fork.    Transfer the chicken to a platter along with 1/3 of the garlic cloves. With  a large spoon skim the fat from the pan taking care not to remove any of  the juices and discard. Place the roasting pan over moderately high heat  and deglaze with the white wine, scraping up the brown bits clinging to the  bottom and sides. Simmer the wine until reduced by half. Add the chicken  stock, bring to a boil and reduce by half. Season with salt and pepper.    Carve the chicken into serving pieces and pour any of the juices into the  simmering sauce.    Pour the sauce with the remaining garlic into a blender and puree, in  batches if necessary, until smooth. Return the sauce to the roasting pan  and bring back to a simmer. Swirl in the cold butter in pieces. Taste the  sauce and adjust the seasoning if necessary. Stir in the fresh herbs. Serve  the chicken with the sauce.    Yield: 4 servings    Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by  Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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Nutrition

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Serving Size: 1 Serving (2078g)
Recipe Makes: 1

Calories: 5351
Calories from Fat: 4012 (75%)

Amt Per Serving		% DV

	Total Fat 445.8g	594 %
	Saturated Fat 199.5g	997 %
	Monounsaturated Fat 152.6g
	Polyunsanturated Fat 58.9g
Cholesterol 1730.9mg		533 %
Sodium 1390.6mg		48 %
Potassium 3370.5mg		89 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 17.1g
Protein 300.3g		429 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5351

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