Recipe

Vampire Slayer Roast Chicken Recipe

	Hollymayb / All my dishes 1 year, 8 months ago We had this tonight and it was gone before I could take a picture. Man, are we going to stink in the morning. I've adapted this recipe from one in Cooks Illustrated. Prep:25m Cook:80m Servings:4	Hollymayb
	kickass easy strong

Does this look good? Yeah! / Nope

Fans

raelene195

mark555

kukla

sparow64

helewes

Ingredients

4 heaping tablespoons of minced garlic

3 T olive oil

1 3-4 lb whole free-range organic chicken

2 c low- sodium chicken broth

3/4 c white wine (I like a gewurzt)

1 T unsalted butter

1 T unbleached flour

2 T cold unsalted butter, cut into pieces

2 t dried tarragon leaves

Salt & Pepper

Directions

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.

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Comments

danadooley 1 year, 8 months ago said:
I ain't afraid of a little garlic ;) Great recipe, thanks for sharing.

sparow64 1 year, 8 months ago said:
Lovin this one! I'm with Dana on the garlic...no such thing as too much, is there? Can't wait to try it.

juliecake 1 year, 8 months ago said:
Love the garlic, this is a winner in my book!

helewes 1 year, 8 months ago said:
We liked this!! We are garlic lovers in my house...yum....

michellem 1 year, 8 months ago said:
Sounds like a recipe my family will enjoy. Thank you!

kukla 1 year, 8 months ago said:
LOL! I like Gewrurtztraminer too; bet you need a heavier-flavoured wine to stand up to the garlic, butter, & taragon..
Great post! (And, worth getting a bit stinky over LOL)

mark555 1 year, 5 months ago said:
All I can say is WOW!

swamphunter007 11 months, 2 weeks ago said:
Mmmmmmm mmmmmmm good! I can't wait to try it.

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