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Garlic-Schmeared RosemaryRoasted Chicken




Source of Recipe


Food Expert Emeril Lagasse


List of Ingredients




1 free-range chicken (or regular chicken), about 3 1/2 pounds
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roasted Garlic Purée (recipe follows

Recipe



Preheat the oven to 425 degrees F. Rinse the chicken well with cool water and pat dry with paper towels.
Rub the chicken all over with the olive oil, and season the cavity and the outside of the chicken with the salt and pepper. Sprinkle the rosemary all over the chicken (place stems inside cavity) and roast until tender, 1 to 1 1/4 hours.
Remove chicken from the oven and "schmear" (that means rub and smear in my language) garlic purée all over the outside of the chicken. Return to the oven and bake for 15 minutes longer.
Roasted Garlic Purée
Use this as a base for soups or spreads. Or, spread it on bread instead of butter. To extend the life of the purée, mix with the olive oil.


Ingredients
Makes 1 cup


10 heads of garlic (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preparation
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic, and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.
Remove from the oven and cool. Remove the flesh by squeezing each clove with your thumb and index fingers. Mash the flesh with a fork to blend into a purée.
Store in an airtight container in the refrigerator for up to 2 weeks.