Recipe courtesy of Chef Matthew Tivy. Ingredients: 1 whole chicken (free-range organic is best)
10 Tbs. olive oil
10 Tbs. vegetable oil
12 garlic cloves
6 sprigs fresh rosemary
12 sprigs fresh thyme
Kosher salt
Freshly ground black pepper
Olive oil
10 heads of garlic Ingredients for sauce: 4 tsp.red wine vinegar
1/4 cup white wine
2 cups chicken stock
1 sprig fresh thyme
2 Tbs. butter
Fresh watercress for garnish Preparation: Combine 10 tablespoons olive oil and 10 tablespoons vegetable oil in a mixing bowl. Add 12 garlic cloves, 6 sprigs fresh rosemary and 12 sprigs fresh thyme. Place the chicken in the bowl, cover completely with the marinade and let it marinate overnight. Wipe marinade off the chicken, rub chicken with kosher salt and season with freshly ground black pepper. Pour olive oil in a saute pan and turn the heat to high. Add chicken to pan and brown on all sides. Transfer to a 425-degree oven and roast it for 35 minutes. To test for doneness, prick the side with a fork: the meat is done when the juices run clear. Roast 10 heads of garlic in 425-degree oven for approximately 15 minutes. When completely cooked, remove chicken from pan; pour off excess fat. Deglaze pan with 4 teaspoons red wine vinegar, 1/4 cup white wine and 2 cups chicken stock. Add the 10 heads of roasted garlic and 1 sprig fresh thyme; reduce mixture down (if you like more sauce, you can add a little more chicken stock to make it thinner). Whisk in 2 tablespoons of butter. Place chicken on a platter. Remove thyme from sauce and pour sauce over chicken. Be sure to spoon all the roasted garlic cloves around the platter. Garnish with fresh watercress. Note: Chef Jamie says an alternative to roasting chicken in oil is to use a basic vinaigrette. Use vinegar or citrus juice and oil in a ratio of three to one -- olive oil gives great flavor. You can impart even more flavor by using fresh herbs. Sage is the perfect compliment to chicken, and garlic also gives great flavor (figure A ). Web site resources for Roasting: Lemon and Sage Roasted Chicken with Caramelized Endive from Food TV.com Vidalia Onion Pot Roast from Food TV.com Roasted Potatoes with Garlic from Food TV.com Roasted Garlic with Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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