Good day! Thursday’s endeavour was this long-hankered after chicken roasted with 100 cloves of garlic. Finance dictated a wee chicken and less garlic than the original. 52 cloves in fact. What a nerd to have counted the cloves… I fiddled about with various recipes – one was a decadent sounding French number (40 cloves) with cream and Cognac, the other was from the Leon fast food book 2 which had the full 100 cloves. In the end it was not as garlicky as I had wished for, though the roasted cloves were dynamite squeezed out into buttery mashed potato. Ate it with some squeaky green beans and a bottle of white wine – all in all a very civilized dinner.
- 1 of your finest free range organic chickens…
- 4 bulbs of garlic
- 100g butter
- handful of thyme
- olive oil, lots of
A skoosh to make – smear the butter over the chicken, add a handful of fresh thyme, loads of salt and black pepper. Chicken slots into a wee roasting dish with the garlic around the base and then gets a hearty amount of olive oil over it. Roasted the brute at Gas Mark 6 for 20 minutes then Gas Mark 4 for 1 hour 20 minutes (time depending on the size of the chick in question – Delia says 20 minutes per 450g plus 10-20 minutes extra) then let it sit for 10 minutes before carving.