I loved the chicken, I will definitely be make this again. The house smelled wonderful today. The only thing I didn't do, was crush the garlic into the gravy.
INGREDIENTS
1 chicken (3 1.2 lbs)
10 cloves garlic, peeled
1 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp black pepper
1 1/3 cups chicken stock
1/2 cup white wine
4 tbsp flour
DIRECTIONS
- Preheat oven to 325°F
- Roasting pan with rack
- Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Place 2 cloves of garlic inside cavity. Starting at cavity opening, gently lift skin and rub thyme, salt and pepper over breasts and legs. Tie legs together with string; tuck wings under back. Add remaining garlic, chicken stock and wine to roasting pan; place chicken breast side up, on rack in pan.
- Roast in preheated oven, basting every 30 minutes, for 1 3/4 to 2 hours or until pan juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F.
- Transfer to a platter; tent with foil and let stand for 10 minutes before carving. Meanwhile, strain pan juices, pressing down firmly to mash garlic into juices; skim off fat.
- In a small saucepan, stir together pan juices and flour; cook, stirring, over medium heat until boiling and thickened. Serve with chicken.
Signing off till next time.
L.
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