Despite the fact that this is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems…excessive. Ah! But when cooked into the dish the result is a smooth, sweet, earthy flavor and an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft cloves onto and don’t forget to sop up that oil. Yes, all of it.
1 chicken
Olive oil
Salt and pepper
4 heads of garlic, broken into unpeeled cloves
6 garlic cloves peeled
1 bay leaf
Instructions
Rinse the chicken under cold water and pat dry.
Stuff the chicken with the peeled garlic, bay leaf and thyme.
Brush chicken with a little olive oil then sprinkle with salt and pepper.
Put the chicken in a roasting pan, breast side down and cook in a 160C fan forced oven for 30 minutes. 350 degrees F in a regular oven.
Turn the chicken on its back, baste and add the unpeeled garlic.
Continue to roast for another hour, basting every so often until the skin is crisp.
Transfer to a serving dish and surround with the roast garlic.
Serve with green beans and toasted almonds.
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