Text 1908, 95 rader
Skriven 2010-09-21 23:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Herbs
=============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Some 30+ years ago the Philippine government, worried at the cost of
 GJ> imported medicinal drugs, began a program of "Grow your own medicine".
 GJ> The Dept of Health sent agents out into the countryside to talk to
 GJ> traditional healers (shamans) and document the herbs and plants that
 GJ> they used, with the intention of making that information more widely
 GJ> known to the general population.

A most admirable project. I suspect the research in Russia and
Korea is also due to the high cost of western medicine.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 5 Heads Of Garlic Roast Chicken 
Categories: French, Chicken
  Servings: 4

      5    heads of garlic
      2    dime-sized drizzles of olive
           oil
    3.5 lb chicken, cleaned and patted
           dry 
      4 TB unsalted butter, room
           temperature
      1 TB fresh thyme leaves, plus one
           bunch
      3    stems fresh rosemary
      1 c  dry white wine
      2 c  low-sodium chicken stock
           Salt and freshly ground
           black pepper

I've always been an ardent admirer of the rotisserie chickens you
find on the streets in Paris, and I always seek to achieve the same
burnished gloss in my roast chickens at home. The secret is, as it
always is, butter. I make a compound butter stocked with thyme and
two heads of roasted garlic. Over and under the skin, it makes the
chicken moist inside and crispy outside. Garlic perfumes the pan
sauces, and more roasted garlic nestles in the pan instead of onions
or potatoes.  

Preheat the oven to 300 F.

Cut the top quarter of two heads of garlic off horizontally. Drizzle
each head of garlic with a dime-sized amount of olive oil and
sprinkle lightly with salt. Wrap tightly in foil. Roast for 1.5
hours. Allow to cool. Then squeeze the soft garlic flesh out of the
head.

Raise the oven heat to 425 F.

Use your fingers to separate the skin of the chicken from the flesh,
careful not to tear the skin. Peel the cloves of 1 head of garlic,
and scatter them all over the chicken under the skin.

Use a fork to mash the butter, two heads of roasted garlic cloves,
and 1 tablespoon of thyme together. Salt and pepper the inside and
outside of the dry chicken, and rub all over with the garlic butter.

Cut the fourth head of garlic in half horizontally. Stuff the garlic
head, rosemary, and remaining thyme into the cavity of the chicken.
Place the chicken on a rack in a roasting pan.

Separate, but do not peel, the cloves of the last head of garlic.
Scatter them on the bottom of the roasting pan, and pour in the wine
and stock. Cover the chicken lightly with foil.

Roast the chicken for 30 minutes. Remove the foil, and roast another
60 minutes, until the juices run clear and the skin is crisp. Baste
every 15 minutes or so.

Remove the chicken to rest. Set the roasting pan over medium-high
heat on the stove, and reduce the pan sauce to 1/2 cup. Serve
alongside the roasted chicken.

Kerry Saretsky, French Revolution Food


  From: Serious Eats                    
 
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Cheers

YK Jim


... Drink plenty of fluids ("fluids" is the medical term for "beer").

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