Roast chicken with 40 cloves of garlic
Roast chicken with 40 cloves of garlic
From the June 2005 issue of
Australian House and Garden magazine.
Subscribe here.
INGREDIENTS
40 fat cloves garlic (about 4 bulbs), peeled
1.6kg free-range chicken
60g unsalted butter, at room temperature
juice of 1 lemon
METHOD
Preheat oven to 190°C (170°C fan).
Place 6 cloves of garlic and 30g butter inside chicken cavity. Place chicken in a baking dish and rub extra 30g butter over chicken. Season and pour over lemon juice, then secure legs with string. Roast chicken for 30 minutes.
After 30 minutes, surround chicken with garlic and baste both chicken and garlic with pan juices. Roast a further 30-40 minutes, or until chicken is golden and thigh juices run clear when tested with a skewer. Remove pan from oven, then chicken from pan (leaving garlic), cover loosely with foil and set aside for 20 minutes.
Just before serving, place roasting dish over moderate heat and reheat sauce and garlic cloves. Carve chicken and serve on heated plates with garlic, pan juices, a seasonal green vegetable.
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