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CASSEROL ROAST CHICKEN WITH 40 CLOVES GA

List of Ingredients

CASSEROL ROAST CHICKEN WITH 40 CLOVES GARLIC Makes 4 to 5 servings
Remove the neck and giblets from cavity, then rinse and pat dry;
1 whole chicken
Rub skin with:
Olive oil
Mix together, then rub into the body cavity and over the skin:
1Tsp dried thyme, crushed
1 Tsp dried sage, crushed
1/2Tsp salt
1/2 Tsp dried rosemary, well crushed
1 Tsp ground black pepper
Place in the cavity
1 lemon, quartered



Recipe

If you wish, perform a simple truss. Arrange chicken, breast side up, in casserole, cover, and refrigerate for 2 to 24 hours.
Position a rack in the center of the oven. Prepared the oven to 375. Add to casserole with the chicken
3 head garlic, cloves separated but not peeled
1 cup dry white wine
1¼ cups chicken stock
Bring to a boil on stove top, cover the casserole and bake chicken for 25min. In crease oven heat to 450, uncover casserole, and bake chicken until thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175F on an instant-read thermometer, 35 to 45 min longer, check to make sure there is always some liquid in the bottom of the casserole; add a little more wine or stock if needed. Remove chicken and garlic from casserole and keep warm. Skin as much fat as possible from pan juices with a spoon. If pan juice are weak or watery in flavor, boil then down over high heat to concentrate.
(Transfer juice to a sauce pan if your casserole cannot withstand direct heat) if you wish, peel 6 or more of the garlic cloves, mash to past, stir into sauce, and boil for 1min. Remove sauce from heat and stir in, if you wish
2 Tbsp minced parsley or finely shred fresh basil, or 2 Tsp minced fresh thyme, tarragon or rosemary
Season with:
Salt and ground pepper to taste:
Cut the chicken into serving pieces and arrange on a platter. Spoon the pan juice over chicken and scatter the garlic clove around it