Spring Chicken With Garlic
|Olive oil/Cooking oil||2 Tablespoon|
|Snipped thyme/1 teaspoon crushed dried thyme||1 Tablespoon, crushed|
|Cracked black pepper||1 Teaspoon|
|Whole broiler fryer chicken||3 1⁄2 Pound (1 In Number)|
|Onion||1 Medium, cut into wedges|
|Half-and-half||2 Cup (32 tbs) (Fat Free / Regular)|
|All purpose flour||2 Tablespoon|
|Snipped thyme||1 Teaspoon (1/4 Teaspoon Crushed Dried Thyme)|
|Black pepper||1⁄8 Teaspoon|
Peel away outer leaves from garlic heads, leaving skin of cloves intact.
Separate the cloves.
Peel and mince 4 cloves; reserve remaining garlic cloves.
In a small bowl combine minced garlic, 1 tablespoon of the oil, 1 tablespoon fresh thyme, the cracked black pepper, and 1/4 teaspoon salt.
Rub mixture over chicken.
Place 6 garlic cloves in cavity of chicken.
Tie legs to tail; twist wing tips under back.
Place onion wedges and remaining garlic cloves in bottom of a shallow roasting pan.
Drizzle with remaining oil.
Place chicken, breast side up, on top of onion and garlic in roasting pan.
Insert a meat thermometer into center of an inside thigh muscle.
Roast in a 375Â° oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and meat thermometer registers 180Â°F Remove chicken from oven; transfer to a cutting board.
Cover loosely with foil; let stand 15 minutes before carving.
Remove onion and garlic from pan.
Reserve 2 onion wedges For sauce, squeeze 10 of the roasted garlic cloves from skins into a blender container or food processor bowl.
Add remaining onion wedges and 1/4 cup of the half-and-half.
Cover and blend or process until smooth; transfer to a small saucepan.
Stir in flour.
Add remaining half-and-half, the 1 teaspoon fresh thyme, 1/4 teaspoon salt, and the 1/8 teaspoon black pepper.
Cook and stir until slightly thickened and bubbly.
Cook and stir 1 minute more.