Roasted Chicken with 40 Cloves of Garlic
Featured in the December 2012 Wine Club Newsletter
Pairs with Clayhouse 2010 Vineyard Syrah
Roasted Chicken With 40 Cloves of Garlic
Serves 4 - 6
3 heads of garlic (about 40 cloves)
1 Tbsp butter, soften
3 - 4 lb whole chicken
2 tsp salt
2 tsp cracked black pepper
1 cup white or red wine
Preheat the oven to 400F.
Separate cloves from garlic bulb, leaving peel intact.
Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity.
Place half of the garlic inside cavity; tie legs together with kitchen string.
Place remaining garlic cloves, in single layer, in medium baking dish; place chicken on garlic.
Pour the wine carefully into dish; roast, uncovered, brushing occasionally with pan juices, about 1 hour 20 minutes or until browned and cooked through.
Stand chicken on platter, covered with foil, 15 minutes before serving with roasted garlic and potatoes.