Chicken with Forty Cloves of Garlic
- 40 unpeeled cloves of garlic ( 3 heads)
- 3 1/2 pound chicken
- Salt and pepper
- Softened butter
- 1/2 cup white wine
- 1 cup chicken stock
- 3 tablespoons unsalted butter
- Lemon juice, to taste
- Chopped parsley, for garnish
In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes. Drain and peel. Sprinkle chicken inside and out with salt and pepper. Rub outside of chicken with butter and truss. Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side. Roast in lower third of a preheated 425 degree for 10 minutes. Turn and roast, on the other side, basting, for 10 minutes. Reduce heat to 375, turn breast side up and add garlic. Roast for 20 minutes more, or until juices run clear. Transfer chicken to platter stand for 5 minutes, remove truss strings. Transfer garlic to platter. Keep warm covered. Add 1/2 cup wine to pan and deglaze. Pour into saucepan and reduce to 2 tablespoons. Add 1 cup chicken stock and reduce to 1/2 cup. Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste. Garnish with parsley.
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