I like rosemary, thyme and garlic. I have a special attraction to these flavors. This light dish his famous but few people have it in mind to cook.
No, it is not a lot of garlic. Garlic changes taste and aroma at all stages of cooking. In this case the garlic taste is mild, almost nutty but very fragrant without being overwhelming.
The dish is easy to assemble once you have all the ingredients at hand. The garlic needs no peeling
The finish dish has a rustic elegance which I really appreciate. I suggest to eat it with fettuccine pasta and garlic bread. Yes, more garlic.
- 1 large chicken 1.3 kg
- 2 celery branches
- 2 large rosemary sprigs
- 6 branches of fresh thyme
- 6 parsley sprigs
- 40 garlic cloves, not peeled.
- 1 carrot peeled and quartered
- 1 onion, peeled and sliced
- Olive oil
- 250 ml white wine
- Salt and pepper to taste
- Clean thoroughly the chicken in and out. Dry it with paper towels
- Stuff the chicken cavity with half the quantity of celery, rosemary, thyme, parsley and 10 garlic cloves. Tied up the chicken legs and turn the wings behind the chicken’s neck
- Rub the chicken with olive oil and season with salt and pepper to taste.
- In an oven proof dish, make a bed with the rest of the celery, rosemary, thyme and parsley. Add the onion, carrot slices and a dozen garlic cloves.
- Place the chicken on top. Place the rest of the garlic cloves around the chicken, add the white wine. Cover with a lid, if you have, or tightly with a thick aluminum foil.
- Cook for 1 ½ hour in a 200 Celsius oven.
- Remove the chicken and cut it in serving pieces
- Filter the juice from the garniture. Keep the garlic and a few carrot slices
- Squeeze the garlic out of its shell. Easy, squeeze the garlic clove from the small end and it will slide out easily
- Pout the juice the garlic and the few carrot slices in a small pot and mix with a hand blender. Season with salt and pepper to taste. Heat up the sauce until it slightly thickens. Also, you can thicken the sauce with beurre manié.
Tip – to make beurre manié mix an equal part of flour and soften butter. Add bit by bit in the sauce you want to thicken until it is totally dissolved.