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1
To roast the garlic, preheat oven to 425 degrees.
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2
Break the garlic into individual unpeeled cloves, season with salt and pepper and 1 teaspoon of olive oil.
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3
Place the garlic in a heat-proof baking dish and place in the oven.
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4
Bake 25 minutes and set aside.
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5
Put chickens in a large bowl and add olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs.
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6
Cover and refrigerate.
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7
Let stand turning occasionally, for 24 hours.
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8
When ready to cook, scrape the herbs from the chickens, season with salt and pepper.
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9
It is not necessary to truss them.
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10
Preheat the oven to 450 degrees.
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11
Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use 2 skillets.
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12
Place the chickens in the skillet(s) breast side down.
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13
Cook until the breasts are nicely browned, about 4 to 5 minutes.
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14
Turn the chickens to the opposite side and then on their backs.
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15
Brown each part of the chickens as they are turned.
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16
Place the chickens in the oven and bake for 30 minutes.
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17
Remove the chickens from the skillet and pour off the fat.
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18
Add the wine and vinegar (if 2 skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a bundle and salt and pepper to taste.
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19
Bring to a boil and cook for about 2 minutes.
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20
Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken.
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21
Carve the chickens and arrange on dinner plates.
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22
Garnish each serving with thyme sprigs and roasted garlic cloves.
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23
Spoon the sauce over and serve Note: For a wood smoke flavor to the roast chicken - place a roasting pan on top of your stove burner.
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24
Add 1 cup of apple wood chips and cover with a wire rack.
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25
This must be done in a well ventilated area, or you can heat the pan on the stove and then bring it outside.
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26
Heat the pan on the burner on high heat until the wood chips begin to smoke.
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27
Place the chickens into the rack and cover with another pan (inverted) or aluminum foil.
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28
Smoke for about 5 minutes then remove from pan and begin browning.
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29
An old roasting pan should be used for this technique
