Chicken With Poached Garlic
|Broiler fryer chicken||3 Pound|
|Garlic||1 Clove (5 gm), peeled and cut in half|
|Freshly ground white pepper||To Taste|
|Garlic||16 Clove (80 gm), unpeeled|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mock creme fraiche||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
Rinse chicken; pat dry.
Place in a roasting pan.
Rub entire surface of chicken with cut garlic clove.
Squeeze lime juice over chicken.
Sprinkle cavity and outside of chicken lightly with salt and pepper.
Place remaining garlic cloves around chicken; pour in 1/2 cup stock and 1/4 cup dry vermouth.
Roast in a 325Â°F oven about 2 1/2 hours, or until done; meat on drumstick will be very tender.
Add stock if necessary to keep garlic covered.
Remove chicken to platter.
Cover loosely with aluminum foil.
Let stand 20 minutes before carving.
Spoon fat from roasting pan.
Add enough stock to pan to make 1 cup of liquid.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until thickened (about 3 minutes).
Stir in Mock Creme Fraiche and parsley.
Season to taste with salt and pepper.
Pass sauce with chicken.