Forty cloves of garlic sounds like a lot right? Well it is, but I promise you it melts down into a delicious sauce that flavours the chicken as it roasts keeping it nice and juicy. Then you mash it all up at the end so that you have a delicious roast garlic sauce to serve with the chicken.
My favourite kitchen item at the moment is my enamel lined casserole dish. There is so much that you can do with. Here are some of my other recipes that I have used it for:
An enamel lined casserole can be a bit of an investment but they are so versatile. You can use it on the stove top or oven, with or without a lid. It is an amazing heat conductor so it gives a really even roast and it cleans up so easily. You could try cooking this chicken with forty cloves of garlic in a heavy based saucepan but I think this may be the kind of dish that you really do need a heavy casserole pot for.
Such simple ingredients but you end up with a juicy chicken and a tasty sauce.
So this isn’t Mr. Chicken’s best angle but you get the idea. Stuff half of the lemon, rosemary and bay leaf into the cavity to flavour it from the inside as it roasts.
I’m too lazy to count out 40 cloves but it’s about 4 whole heads of garlic. You want to separate the cloves but there is no need to peel them.
I’m behind on making my own stock (must get onto that soon) so I had to buy some and I could only get this salted version. If you buy stock, try and get the salt reduced version and then you can use all stock instead of watering it down. This salty stock reduces down a fair bit, so you will find that you will need to season very lightly.
All of that garlic roasts down to a soft consistency. I like to serve some whole but the rest gets mashed and strained to make a lovely gravy to serve with the chook.
I’m sure that I don’t need to tell you that this goes amazingly with mashed potatoes
Chicken with Forty Cloves of Garlic
Ingredients – Serves 2-3 if using a small chicken
- 1 chicken
- 1 lemon, halved and then 1 half juiced
- 2 dried bay leaves
- 2 sprigs of fresh rosemary
- ½ cup of chicken stock
- 1 cup of white wine
- 4 heads of garlic, broken into cloves but skin left on
- Preheat the oven to 190°C.
- Place 1 half of the lemon, 1 sprig of the rosemary and 1 of the bay leaves into the cavity of the chicken. Season all over with salt and pepper.
- Heat an enamel casserole on medium heat on the stove top. Add a small amount of olive oil and then place the chicken, breast side down, into the casserole dish to brown lightly. This should take about 2 minutes.
- Once the chicken has browned, turn it over then add the lemon juice from the other half of the lemon, the other bay leaf, the second rosemary sprig, stock, wine, all of the garlic cloves and ½ cup of water.
- Bring to a gentle simmer and then place a lid onto the casserole dish and bake in the oven for 1 hour.
- After an hour in the oven, remove the lid and increase the temperature to 220°C. Cook for a further 10 minutes.
- Remove from the oven and carefully remove the chicken from the casserole dish, set aside to rest while you prepare the sauce.
- Remove about 4 cloves of whole garlic per serve and peel away the skin from them. Mash the rest of the garlic cloves into any liquid that’s left in the casserole dish and then strain it to remove any garlic skin or woody rosemary that’s left.
- Test the sauce for seasoning and season with salt and pepper if required.
- Carve the chicken and serve it with the mashed garlic sauce and about 4 pieces of whole roasted garlic per serve.
- Delicious served with mashed potato and peas.