Chicken with Forty Cloves of Garlic

1. 1

   In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes.

2. 2

   Drain and peel.

3. 3

   Sprinkle chicken inside and out with salt and pepper.

4. 4

   Rub outside of chicken with butter and truss.

5. 5

   Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side.

6. 6

   Roast in lower third of a preheated 425 degree for 10 minutes.

7. 7

   Turn and roast, on the other side, basting, for 10 minutes.

8. 8

   Reduce heat to 375, turn breast side up and add garlic.

9. 9

   Roast for 20 minutes more, or until juices run clear.

10. 10

    Transfer chicken to platter stand for 5 minutes, remove truss strings.

11. 11

    Transfer garlic to platter.

12. 12

    Keep warm covered.

13. 13

    Add 1/2 cup wine to pan and deglaze.

14. 14

    Pour into saucepan and reduce to 2 tablespoons.

15. 15

    Add 1 cup chicken stock and reduce to 1/2 cup.

16. 16

    Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste.

17. 17

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.