Garlic Roast Chicken

From Cook's Country | February/March 2008

Why this recipe works:

Flavoring a roast chicken with garlic sounds easy, but while testing existing garlic roast chicken recipes, we learned that the garlic flavor was either nonexistent or so strong the birds were inedible. We wanted the sweet, nutty garlic flavor to be strong but not overpowering, with a pan… read more

Flavoring a roast chicken with garlic sounds easy, but while testing existing garlic roast chicken recipes, we learned that the garlic flavor was either nonexistent or so strong the birds were inedible. We wanted the sweet, nutty garlic flavor to be strong but not overpowering, with a pan sauce that would enhance the garlic in the chicken. For the best garlic flavor, we pureed cooked garlic into a smooth paste, which we slid underneath the skin of the breast, thighs, and legs. We also added more garlic puree, chicken stock, and white wine to the cooking pan with the chicken. This combination cooked down in the oven and formed the foundation of a simple pan sauce. For cooks who can’t imagine working with so much fresh garlic—this recipe calls for 50 cloves—we found that prepeeled garlic cloves worked just fine in our Garlic Roast Chicken recipe.

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Serves 3 to 4

You will need one 8-ounce jar of peeled garlic cloves or 3 to 4 whole heads of garlic (see related content for tips on peeling large amounts of garlic cloves).

Ingredients

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