| one 4lb chicken |
Season chicken, rub with butter |
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Roast in very hot oven 30 minutes, basting occasionally |
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Transfer chicken and 1/3 of the garlic to a dish |
Carve |
| salt and pepper |
| 1 tablespoon butter |
Skim fat from pan, discard |
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Place roasting pan over moderately high heat, deglaze with wine, scraping brown bits from bottom. Simmer until reduced by half. |
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Puree until smooth. Return to pan, bring to simmer |
| 1 large head garlic |
Separate into cloves. Blanche 15-30 seconds in rapidly boiling water, drain, refresh. Peel. |
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Distribute garlic around chicken. Reduce to moderately hot, roast further 15-25 minutes or until well-browned and juices run clear when the fleshy part of the thigh is pricked with a fork. |
| 3/4 cup dry white wine |
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| 3/4 cup rich chicken stock |
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Add stock, bring to boil, reduce by half. Season. |
| salt and pepper |
| 2-3 tablespoons butter |
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Stir in butter, correct seasoning, stir in herbs. |
| fresh herbs (parsley, rosemary, thyme) |
Chop finely |