Roast Chicken with 40 Cloves of Garlic

Rosemary is an essential herb when cooking with chicken. As much as possible, try to use fresh herbs to get the best tasting chicken out of this recipe.

Makes 1 roast chicken  Prep Time 30 minutes  Cooking Time 15 minutes
Roasting Time 60 to 75 minutes

1 1/2 kilos chicken

For the marinade
5 cloves garlic, made into a paste
1/4 cup olive oil
1 tablespoon anisette wine
juice of 1 lemon
1 teaspoon fresh rosemary, chopped
salt and pepper

For the stuffing
1/4 cup butter
40 cloves garlic, sautéed
2 bay leaves
few sprigs Italian parsley
salt and pepper

For the Truffle Mashed Potatoes
1 kilo potatoes, boiled, peeled, and mashed
1/2 cup cream
1/4 cup butter
1 1/2 teaspoons
white truffle oil
1 tablespoon truffle paste
salt and pepper

(See demonstration of these procedures in the gallery below)

1  Preheat turbo broiler to 200ºC or 400ºF.

2 Prepare the chicken: Take out the musk gland and the wing tip because these are the first parts to burn during roasting. Chop off the neck.

3  Make the stuffing: Melt butter. Sauté garlic cloves until golden brown. Season with salt and pepper. Set aside.

4  Make the marinade: In a bowl, mix garlic paste, olive oil, anisette wine, lemon juice, rosemary, salt, and pepper. Rub chicken with the marinade, including the area between the skin and the meat.

5   Stuff the chicken cavity with bay leaves, Italian parsley, and all the sautéed garlic.

6  Place chicken on a clean surface, breast side up. Using a long piece of kitchen twine, secure the butt of the chicken, with the center of the string under it.

7  Tie the string around the tips of both drumsticks, then take the string under each drumstick again and secure tightly so that the feet are resting beside each other.

8  Wrap string around the sides of the chicken, securing both wings. Make a double knot in the neck area and trim excess string.

9  Brush the skin with olive oil to refresh chicken after fabrication and stuffing.

10  Cook in a turbo broiler for 1 hour. Cover with foil (brushed with butter to prevent from sticking to the chicken). Remove foil during the last 20 minutes of cooking to let chicken brown.

11  Remove chicken from oven and allow to rest for 15 minutes on a serving platter before carving. Serve with truffle mashed potatoes and steamed vegetables.

12  Prepare the Truffle Mashed Potatoes: Mix all ingredients together while potatoes are still hot. Season with salt and pepper.

Photography by David Hanson │ Food Styling by Gino Gonzalez │ Prop Styling by Sharlene Tan

• mabelle june Feb 03 2011 @ 02:43pm Report Abuse

     

  my boys loves it so much