Recipe By : Cooking Live Show #CL8872
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Chicken -- up to 4 lb
Salt and freshly ground black pepper
1 tb Unsalted butter -- softened
1 lg Garlic head -- separated into
- individual cloves
3/4 c Dry white wine
3/4 c Rich chicken stock -- preferably homemade
2 tb Unsalted butter -- up to 3 tb, cold
Fresh herbs -- i.e. parsley, sage,
- rosemary, and/or thyme, finely
- chopped
Preheat the oven to 450 degrees F.
Season the chicken inside and out with salt and pepper. Rub the skin
with 1 tb of the softened butter. Place the chicken in a roasting
pan, breast side up, and transfer to the preheated oven. Roast the
chicken for 30 minutes, basting occasionally with the pan juices.
In a saucepan bring 4 to 6 cups of water to a boil. Blanch the garlic
cloves for 15 to 30 seconds, drain and transfer to an ice water bath.
Peel the garlic and reserve.
After the chicken has roasted for 30 minutes, distribute the garlic
cloves around the pan. Reduce the oven heat to 375 degrees F and
continue to roast for another 15 to 25 minutes, until well browned
and the juices run clear when the fleshy part of the thigh is pricked
with a fork.
Transfer the chicken to a platter along with 1/3 of the garlic
cloves. With a large spoon skim the fat from the pan taking care not
to remove any of the juices and discard. Place the roasting pan over
moderately high heat and deglaze with the white wine, scraping up the
brown bits clinging to the bottom and sides. Simmer the wine until
reduced by half. Add the chicken stock, bring to a boil and reduce by
half. Season with salt and pepper.
Carve the chicken into serving pieces and pour any of the juices into
the simmering sauce.
Pour the sauce with the remaining garlic into a blender and puree, in
batches if necessary, until smooth. Return the sauce to the roasting
pan and bring back to a simmer. Swirl in the cold butter in pieces.
Taste the sauce and adjust the seasoning if necessary. Stir in the
fresh herbs. Serve the chicken with the sauce.
