 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
one 4lb chicken |
|
|
Season chicken , rub with butter |
|
|
|
|
Roast in very hot oven 30 minutes, basting occasionally |
|
|
|
|
Transfer chicken and 1/3 of the garlic to a dish |
|
|
Carve |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
salt and pepper |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 tablespoon butter |
|
|
|
|
|
|
|
|
Skim fat from pan, discard |
|
|
|
|
Place roasting pan over moderately high heat, deglaze with wine, scraping brown bits from bottom. Simmer until reduced by half. |
|
|
|
|
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. |
|
|
|
|
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 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
3/4 cup rich chicken stock |
|
|
|
|
|
|
Add stock, bring to boil, reduce by half. Season. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
salt and pepper |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2-3 tablespoons butter |
|
|
|
|
|
|
Stir in butter, correct seasoning, stir in herbs. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
fresh herbs (parsley, rosemary, thyme) |
|
|
Chop finely |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|