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Chicken with 40 cloves of garlic
Chicken with 40 cloves of garlic
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Chicken with 40 cloves of garlic: An aromatic French dish combining succulent chicken with roasted garlic cloves for a rich and flavorful meal. Just 3 bulbs of garlic needed for creamy texture and sweet taste.
Ingredients:
  • 6 sprigs thyme
  • 40 cloves garlic, unpeeled
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1.5kg chicken, rinsed and patted dry with paper towel
  • 60ml (1/4 cup) extra virgin olive oil
  • 180ml (3/4 cup) chicken style liquid stock
  • 180ml (3/4 cup) dry white wine
  • Boiled chat potatoes tossed with parsley, to serve
  • Green beans, to serve
Instructions:
  • Preheat your oven to 200C. Fill the chicken cavity with 2 sprigs of thyme, 3 cloves of garlic, and a quarter each of celery, carrot, and onion. Tie the legs together with kitchen string, then massage the chicken with 1 tablespoon of oil. Season generously with salt and pepper.
  • Spread the rest of the celery, carrot, onion, thyme, and garlic at the bottom of a small roasting pan. Drizzle with the remaining 2 tablespoons of oil and mix well. Lay the chicken on top, breast-side up, and pour in the stock and wine. Bake for 25 minutes, then lower the temperature to 180C and continue roasting for another hour or until the chicken's thigh juices run clear when pricked with a skewer.
  • Place the chicken on a plate, cover with foil, and let it rest for 10 minutes. Using tongs, take out the garlic from the pan and keep it aside. Strain the pan juices through a fine sieve into a small saucepan, discard solids. Remove excess fat using a ladle, then bring the juices to a boil over medium heat and simmer for 3 minutes until slightly reduced.
  • Present the carved chicken alongside flavorful roasted garlic, buttery boiled potatoes, crisp green beans, and drizzle with the delicious pan juices before serving.

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