Text 28932, 100 rader
Skriven 2015-07-10 05:38:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1519
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Roasted w/Garlic Cloves
 Categories: Poultry, Potatoes, Wine, Vegetables, Citrus
      Yield: 4 servings

MMMMM---------------------CHICKEN & POTATOES--------------------------
  3 1/2 lb Chicken
           Salt
      3 tb Softened unsalted butter
      2 tb Chopped fresh thyme
      4    Heads garlic; in unpeeled
           - cloves
      1 lb Small (up to 2") boiling
           - potatoes; scrubbed well

MMMMM-------------------------PAN SAUCE------------------------------
    1/2 c  Dry white wine
    3/4 c  Chicken stock
      1 tb Cold unsalted butter; in
           - four pieces
      1 ts Fresh lemon juice; to taste
           Fresh ground black pepper

  FOR ROAST CHICKEN AND POTATOES: Heat oven to 450+.F/230+.C
  with rack in middle.

  Pull out chunks of fat from chicken cavity near the
  opening. Wipe and dry chicken and sprinkle inside and out
  with salt.

  Mix together softened butter and thyme in a small bowl.

  Ease skin away from the chicken breast with your finger
  and spread one third of thyme butter under skin. Rub
  chicken inside and out with most of the remaining butter,
  reserving about a teaspoon.

  Put garlic cloves in a small heat-proof bowl and pour
  boiling water to cover them. Let cloves stand for 10
  minutes and drain. Peel cloves and dry them.

  While garlic is soaking, cover potatoes generously with
  salted water in a 3- to 4-quart pot. Bring to a boil and
  parboil 5 minutes (potatoes will not be cooked through).
  Drain and let cool until they can be handled, then peel.

  Smear bottom of a heavy roasting pan (not glass) with
  remaining teaspoon thyme butter and put chicken in pan,
  breast side up. (If desired, tie drumsticks together; see
  headnote.) Strew garlic cloves and potatoes around
  chicken.

  Roast chicken, basting 3 to 4 times with pan juices, for a
  total of 1 hour, or until the juices run clear when the
  meaty part of a thigh is pricked with a skewer or knife.
  If the juices are pink, continue to roast chicken for 5 to
  10 minutes more, or until the juices are no longer pink.

  FOR PAN SAUCE: Tilt chicken in pan to add any liquid in
  cavity to pan juices, then transfer chicken to a platter
  and let it rest for 5 minutes. Use a slotted spoon to
  transfer roasted garlic cloves and potatoes to platter,
  surrounding chicken.

  Spoon off most of the fat from roasting pan. Set pan over
  two burners on high heat. Add wine and deglaze pan,
  scraping up any solid bits clinging to pan. Boil wine
  until it is reduced by half, then add stock and any juices
  accumulated on platter, and boil until liquid is reduced
  to about 1/2 cup.

  Remove pan from heat and swirl in 1 tablespoon cold
  butter, a piece or two at a time. Stir in lemon juice, and
  season with salt and pepper.

  Strain sauce over garlic cloves and potatoes and carve
  chicken into serving pieces.

  COOKS' NOTES: When Sally Darr served this chicken at La
  Tulipe, it was for two, with each person getting a boned
  breast half and thigh. (The kitchen crew devoured the
  drumsticks and wings at midnight, with beer.) At home, a
  chicken this size will feed 4 people.

  Recipe by Sally Darr

  This recipe was originally published as part of Sally
  Darr's "Julia Child and Me".

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)