• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Garlic Roast Chicken

From

February/March 2008

Garlic Roast Chicken

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.

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

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.