1 chicken about 1.5kg in weight
1 heaped tbsp mixed chopped fresh herbs
1 crushed garlic clove
1 teasp lemon zest
salt and pepper
3 tblsp olive oil, plus a little to drizzle
3 heads of garlic
90ml dry white wine
3 tblsp single cream
Preheat oven to 230°C-Gas 8.
In a small bowl mix the herbs, crushed garlic, and lemon zest with the butter and season with plenty of salt and pepper. Spoon half of this mixture into the cavity of the chicken, mix the olive oil with the remaining mixture and brush all over the outside of the chicken. Place the chicken on its side a rack in a roasting tin.Place each head of garlic in its own piece of foil drizzle with 1-2 tablespoons of olive oil, season and fold over the foil. Place in the roasting tin. Roast for 10 minutes, then turn the chicken on to its other side, roast for a further 10 minutes, turn chicken on its breast side down and roast for a further 10 minutes. Reduce heat to 180°-Gas 4 . Turn chicken to breast side up and continue to roast for a further 1 ¼ hours, basting from time to time. Remove the garlic head parcels and leave to cool slightly. Squeeze each of the garlic cloves to extract the cooked pulp and place in a small bowl and set aside. Ensure that the chicken is cooked through, drain the juices from the cavity into the roasting pan and cover the chicken with some foil and leave to rest. Take off some of the fat from the cooking juices,place over a high heat and add the wine and the same quantity of water. Reduce by a third, stirring all the time to release any sediment on the bottom. Once the tin is de-glazed then stir in the pulp from the garlic and cook until bubbling. Check the seasoning then add the cream and stir. Pour into a small jug and serve with the cooked chicken.
Merci Gabrielle Rosselle. Draguignan. Provence.
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