*  Exported from  MasterCook  *

                 Roasted Chicken With 4o Cloves Of Garlic

Recipe By     : Cooking Live Show #CL8872
Serving Size  : 1    Preparation Time :0:00
Categories    : Cooking Live                     Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        a 3 1/2 to 4-pound chicken
                        salt and freshly ground black pepper
   1      tablespoon    unsalted butter -- softened
   1      large   head  garlic -- separated into
                        -- individual cloves
     3/4  cups          dry white wine
     3/4  cups          rich chicken stock -- preferably homemade
   2      tablespoons   cold unsalted butter -- (up to 3)
                        fresh herbs -- i.e. parsley,
                        -- rosemary and/or
                        -- thyme, finely
                        -- chopped

Preheat the oven to 450 degrees F.

Season the chicken inside and out with salt and pepper. Rub the skin with 1 tab
lespoon of the softened butter. Place the chicken in a roasting pan, breast sid
e up, and transfer to the preheated oven. Roast the chicken for 30 minutes, bas
ting occasionally with the pan juices.

In a saucepan bring 4 to 6 cups of water to a boil. Blanch the garlic cloves fo
r 15 to 30 seconds, drain and transfer to an ice water bath. Peel the garlic an
d reserve.

After the chicken has roasted for 30 minutes, distribute the garlic cloves arou
nd the pan. Reduce the oven heat to 375 degrees F. and continue to roast for an
other 15 to 25 minutes, until well browned and the juices run clear when the fl
eshy part of the thigh is pricked with a fork.

Transfer the chicken to a platter along with 1/3 of the garlic cloves. With a l
arge spoon skim the fat from the pan taking care not to remove any of the juice
s and discard. Place the roasting pan over moderately high heat and deglaze wit
h the white wine, scraping up the brown bits clinging to the bottom and sides. 
Simmer the wine until reduced by half. Add the chicken stock, bring to a boil a
nd reduce by half. Season with salt and pepper.

Carve the chicken into serving pieces and pour any of the juices into the simme
ring sauce.

Pour the sauce with the remaining garlic into a blender and puree, in batches i
f necessary, until smooth. Return the sauce to the roasting pan and bring back 
to a simmer. Swirl in the cold butter in pieces. Taste the sauce and adjust the
 seasoning if necessary. Stir in the fresh herbs. Serve the chicken with the sa
uce.

Yield: 4 servings




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