Wednesday, January 21, 2009

Roast Garlic Chicken

Thought I'd share the delicious supper I made Sunday. It's Garlic Roast Chicken and is sooo yummy -if I do say so myself :)

Garlic Roast Chicken

Cut the top bit off a whole head of garlic and wrap in tin foil (drizzle a little oil). Bake at 425F for about an hour. I use my toaster oven so I don't have to use the big one. When done, squeeze out garlic cloves and mash into 1 cup butter or margarine. I sometimes double this recipe depending on the size of the chicken.

Wash and dry the chicken, taking out giblets if inside. Stuff bird with dressing if you want. Slather bird with garlic butter. Gently slide hand between skin and meat and put lots of butter in there. Tie up legs. Place breast side up on rack in roasting pan and put into a 325F oven. After about 20 minutes put enough water in to cover the bottom of the pan. This will help keep the drippings from burning. Baste the chicken every 30 minutes, if you have time.

A stuffed bird will take about 30 minutes per pound. An unstuffed bird is closer to 20 minutes per pound. One of the best investments you can make is to buy a meat thermometer. I have the digital kind; I stick the probe into the thigh or breast, put the bird in the oven, then sit back and wait for the beep. No need to try and guess if it's done.


1/4 cup butter 3 tbsp parsley1/2 tsp dried sage 2 eggs, lightly beaten1/2 cup milk 1 onion, chopped fine2 stalks celery, chopped fine (optional)1/2 loaf stale bread, cubed fairly smallsalt and pepper

Saute the onions and celery till soft. Remove from heat. Mix with all other ingredients, except milk and eggs. Then add milk and eggs to make a fairly moist dressing. May be cooked with bird or separately in a casserole.

After you get the chicken into the oven, put the following into a non-stick sauce pan:

any giblets left from the chicken, plus any extra pieces you may have (necks, wing tips, backs, etc). I actually buy these "junk" pieces at the store, the gravy is so good.Add in a coarsely chopped carrot, celery, onion and clove of garlic. Pour in 1/2 cup chicken stock (homemade works best and you'll need 4 cups total) and boil uncovered over medium high heat. You'll have to stir often. Keep stirring until stock is evaporated. Add another 1/2 cup and make sure to scrap up the bits from the bottom of the pan -that's where the flavour is. Do this 2 more times. Pour in remaining stock and simmer, covered, until chicken is done. When ready, stain gravy into another pot; bring to a boil. In a small bowl, dissolve 2 tbsp corn starch with a bit of water. Add to the gravy to thicken.

If you want to make easy chicken stock, just put the gravy leftovers that you just strained into a large crockpot along with all the chicken bits that are left over from carving. Add in enough water to cover and put the crockpot on low and let cook for a few hours. I usually put the stock into baggies, each holding 2 cups. Then I freeze them until needed.

To finish off supper I made some really good rolls. They are called Ranch Buns and are over at Rural Writings. Very easy in the bread machine.

Of course, supper was rounded out with vegetables and chocolate cake for dessert. I'll share that recipe another day.

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