Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

GALLO AL FORNO




Source of Recipe


Papa Razzi


Recipe Introduction


It's a slow roasted chicken which is then finished with caramelized lemon and a crispy garlic skin.




List of Ingredients




1 (4-pound) whole chicken
3 tablespoons Gallo al Forno Marinade (recipe follows)
Pinch kosher salt
Pinch freshly ground black pepper
4 cups (32 ounces) chicken stock
6 cloves roasted garlic (see note)
8 slices fresh lemon
4 tablespoons unsalted butter
2 sprigs Italian parsley



Recipe



Clean and pat dry chicken. Liberally cover entire chicken with Gallo Marinade. Then season chicken with salt and pepper, and let marinate in refrigerator for 3 hours. Preheat oven to 350 degrees and bake chicken for 1 hour. Let chicken rest for another hour and then completely de-bone chicken carefully so as not to tear the skin when cutting into quarters. Save all bones and pan drippings to make "double" chicken stock.

Note: The chicken stock used in this dish should be double strength, made by re-simmering the bones and pan drippings with already prepared chicken broth and reducing by half. Then strain to use for the next step.

Place 2 cups of the double chicken stock and roasted garlic in large saute pan. Bring to a boil and place chicken pieces in with 2 slices of lemon on each piece. Place pan under broiler to cook chicken to 165 degrees internal temperature. Use a thermometer. This will caramelize the lemons and crisp the skin of the chicken. Bring pan to stove and continue heating over medium heat to reduce stock by half. Swirl in butter, add salt and pepper to taste.

To serve, place sauce on bottom of plate, top with chicken and place parsley sprigs directly in the center of chicken.

Serves 2.

Chef's note: To roast the garlic, cover with enough olive oil (1 ounce per clove usually) and heat on high until the garlic achieves a golden brown color. Strain garlic thoroughly and pat dry.

GALLO AL FORNO MARINADE

Ingredients:

1/2 bunch Italian parsley
3 tablespoons peeled garlic
3 tablespoons peeled shallots
1 teaspoon herb de provence
2 teaspoons fresh rosemary
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces pure olive oil

Directions:

Add all ingredients with the exception of the olive oil in food processor and combine until all ingredients are incorporated together and become smooth. Slowly drizzle in olive oil. Process on high for 3 minutes. Place in a container, cover and place in refrigerator. This marinade will be good for two weeks. You can use it for chicken, shrimp and other seafoods.