Chicken with Forty Garlic Cloves
|Chicken||4 Pound, giblets removed (Oven Ready, 2 Kilogram)|
|Olive oil||2 Tablespoon|
|Garlic||40 Clove (200 gm), unpeeled|
|Shallots||8 , peeled|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Lemon||1 , halved|
|Small carrots||1 Pound (500 Gram)|
|Sea salt||To Taste|
1. Pat the chicken dry and season inside and out with salt and pepper. Heat the oil in a large flameproof casserole and brown the chicken on all sides.
2. Remove the chicken from the casserole and add _ the garlic and shallots to the casserole in one layer. Saute gently for about 5-7 minutes, shaking the pan frequently. Slowly pour the wine and stock into the pan. Return the chicken to the casserole and sprinkle with the thyme and salt. Add the halved lemon and cover the casserole tightly.
3. Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 1 hour, then add the carrots and cook for a further 30 minutes. Remove the lid and put the casserole back in the oven for a final 10-15 minutes to crisp the chicken skin.
4. Carve the chicken and serve with the pan juices it and the creamy garlic cloves and roasted carrots. (Diners peel the garlic cloves as they eat.)