1 Chicken (3 - 4 lbs)
8 garlic cloves
2 apple, sliced into pieces
3 fresh ginger (about 3 inches, minced)
ground black pepper
Rinse Chicken with cold water, pat dry
Mix the apple, ginger, salt & pepper to taste; stuff cavity & neck area
Bury garlic cloves under chicken skin (4 on each side)
Place in 350F oven covered and bake until meat thermometer reaches at least 70Celsius when inserted into the breast.
remove roasted garlic & place with sliced carrots, mushrooms, almonds & onions to roast again.
Let chicken stand 20 to 30 minutes, before carving
The original recipe is here:
Chicken with Forty Cloves of Garlic
Adapted from “Bistro Cooking” by Patricia Wells via NYTimes 10/31/07
Yield: 4 servings.
1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth.
1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sauteed potatoes.