This food takes me straight back to Fuengirola, Spain in the very very early 1980’s (age 7ish) where my family would holiday, we would always look forward to Angels garlic rotisserie chicken, my memories are of the most juiciest and succulent chicken I ever ate, this memory of that chicken still lives with me today (age 47😀)!
This recipe is adapted from a old fashioned 1970’s spin on the French Classic 40 cloves of garlic, to me the old classics are the best! This is were future and innovation come from! It is such a outstandingly great dinner, the lightly garlic roast chicken with white wine and herb infused stock liquor is a wow factor that is off the chart, served with seriously infused toasted croutons or glorious roast potatoes to soak up all that gorgeous juice, this is a show stopper dinner...
Prep time 10 minutes / Cooking time 2kg Chicken 1hr 20mins
Resting time 20-30 minutes
Ingredients
(serves 4-6)
2kg Organic Chicken
40 whole cloves garlic unpeeled
2 carrots roughly chopped
2 sticks celery roughly chopped
2 onions quartered unpeeled
2 sprigs rosemary
6 sprigs thyme
8 stems parsley
250ml dry white wine
200ml water or homemade chicken stock
Olive oil
Himalayan sea salt
Black pepper
Pre heat your oven to 200 C / 392 F, place the carrots, celery and onions in the bottom of a casserole dish, put a sprig of thyme, parsley and rosemary along with 6 cloves of garlic in to the cavity of the chicken, add the remaining herbs to the casserole dish, place the chicken in to the casserole dish, rub with olive oil and season with salt and pepper, sprinkle over the garlic cloves and that’s it, pop on a lid and place in the oven until the juices run clear when the thigh is pierced or when your food probe reaches 64C / 147 F. If you want crispy skin then remove the lid for the last 30 minutes. Once cooked leave to rest for 30 minutes.
The Stock Gravy
After 20 minutes of resting the roast, strain off the cooking liquid in to a saucepan, put all the whole garlic cloves to one side, bring the gravy to a rapid boil and reduce by one third, take off the heat, add a knob of butter and taste for seasoning, that’s your gravy done.
Garlic Croutons
Slice your sour dough bread really thin, drizzle with a hint of olive oil and bake in the oven for 10 minutes turning over half way through while the chicken is resting
To Serve
Take the garlic cloves and generously squeeze out and spread the garlic purée on to the croutons, then dip these gorgeous decadent croutons into the rich stock gravy and enjoy. I also serve this meal with quartered savoy cabbage braised in chicken stock and tossed in butter.
That’s dinner done enjoy.
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