Vampire Slayer Roast Chicken Recipe

How to make it

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• Heat oven to 375F
• In a pan, saute minced garlic in oil on low for 15 minutes until soft and light coloured
• Empty pan into small sieve and reserve drained oil
• Force garlic paste through sieve with a spatula, add salt & pepper
• Rince chicken under cold water and pat dry with paper towels; inside & out. Trim any excess fat. (I always brine my chicken in salt, sugar & water for a couple hours ahead of time, but that entirely optional)
• Slip your fingers under the skin of the breast of the chicken and proceed to loosen skin over legs & thighs aswell.
• Stuff/massage most of the garlic mixture under the skin of the chicken and inside cavity. You are gonna stink my friend
• Brush or rub the reserved garlic oil over the skin of the bird, season with salt & pepper, tie the legs, and place the chicken breast side down on a V-shaped rack inside your roasting pan. (I always put the neck into the roasting pan to brown for the gravy)
• Roast until golden, about 30 mins
• Remove from oven, mix together stock, wine & leftover garlic; add to roasting pan.
• Increase heat to 450F
• Flip the bird (he-he) breast side up and return to oven
• Roast until thigh meat registers 175F, around 35 mins
• Rest for 20 mins (tent with foil)
• Meanwhile, pop roasting pan on stove-top element over medium heat and scrape up all the brown bits with your spatula. You can skim off any fat if you like.
• In your garlic pan from before, melt 2 T butter, then when it stops foaming, add 1 T flour to make a roux. Stir.
• When roux stops foaming, is a nice blond colour and smells nutty, whisk (or just use that bloody spatula) into pan drippings.
• Add tarragon and whisk in butter. Put through the strainer if you like, but I don't.
• Carve up the chicken & serve with the sauce.