we got our hands on some old cook’s country and cook’s illustrated magazines. both are really good reads, but i like cook’s illustrated better because it has nice color photos, more reader stories, and reader competitions. maybe after we move i’ll get a one year subscription. that’ll probably last a few years since there are so many recipes.
anyway, the “ultimate garlic roasted chicken” sounded and looked really good.
garlic roast chicken
50 garlic cloves, peeled and halved
1/4 cup extra virgin olive oil
1 (3.5-4) whole chicken
salt and pepper
1.75 cups low-sodium chicken broth
3/4 cup white wine
1/2 cup plus 1 tbsp water
1 tsp cornstarch
2 tbsp cold unsalted butter, cut into pieces
2 tsp finely chopped fresh tarragon
1. adjust oven rack to lower-middle position and heat oven to 375 degrees. combine garlic and oil in small saucepan. cook, covered, over medium low heat, stirring occasionally, until garlic is softened and straw-colored, 10 to 15 minutes. reserve 1 tbsp oil and transfer remaining garlic mixture to food processor; puree until smooth. let cool.
2. pat chicken dry inside and out with paper towels. combine 1/4 cup garlic puree, 1/4 tsp salt, and 1/2 tsp pepper in small bowl. tuck wings behind back, spread garlic mixture under skin of chicken and rub reserved oil over outside of chicken. tie legs together with kitchen twine. season chicken with salt and pepper and arrange, breast side down, on v-rack set inside roasting pan. roast until just golden, about 35 minutes.
3. remove chicken from oven and, using wad of paper towels, flip chicken breast side up. raise oven temperature to 450 degrees. whisk broth, wine, 1/2 cup water, and remaining garlic puree in measuring cup. then pour into roasting pan. return chicken to oven and roast until thigh meat registered 170-175 degrees, 30-40 minutes. transfer chicken to cutting board and let rest 20 minutes.
4. meanwhile, transfer pan juices and any accumulated chicken juices to saucepan; skim fat. whisk remaining water and corn starch in small bowl, then add to sauce pan. simmer until sauce is slightly thickened, about 2 minutes. whisk in butter, then strain into serving bowl. stir in tarragon and season with salt and pepper. carve chicken and serve, passing sauce at table.
comments: the chicken was really delicious. it had a nice crispy skin, the right kind and amount of garlic flavor, and great juiciness. i think it was one of the juiciest, most flavorful chickens i’ve had! i guess all that garlic under the skin helped lock in the moisture. it looked really good too! almost like the picture in the magazine. the sauce was good too. nice and light, didn’t overpower the chicken’s flavors.
in the magazine they talk about how some other methods of getting garlic flavor (like using powdered garlic, garlic butter, straight garlic cloves) either had an overpowering taste or a nonexistant one. they found out roasted garlic was really good, but takes kind of a long time. anyway, this method they found seems to work really well, and not take too long.
they also had a tip for peeling large amounts of garlic: put all the cloves in a zip lock bag and beat with a rolling pin. that worked really well. i think you could just put a big piece of plastic wrap over the garlic and do the same. then you don’t have to waste a zip lock bag. cuz you’re asian like that
oh and i had a really hard time flipping the chicken! mine was maybe 5.5 pounds, and the paper towel thing totally did not work for me. i tried using various spatulas and finally managed to kind of roll it over. next time i gotta find an easier way of doing that. besides that, everything was easy i think.