Penny Drinkwater’s Provencal Chicken Stuffed With Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eat, Greens, Your | 4 | Servings | |
INGREDIENTS
| 4 | Heads garlic, 4 to 6 | |
| 1 | 1.5 kg chicken | |
| Salt | ||
| 75 | g | Unsalted butter |
| 1/2 | T | Chopped fresh tarragon or |
| fresh thyme | ||
| leaves |
INSTRUCTIONS
Preheat the oven to 145C/288F/gas 1 1/2.Separate the cloves of garlic and peel, but leave whole. Season the inside of the chicken with salt and pack in as many cloves as will fit. Smear about half the butter over the opening and the cloves that are peeking out. Season the chicken with more salt and smear the remaining butter over the breast and legs. Place in a roasting tin. Roast for 3 1/2-4 1/2 hours, basting occasionally with the buttery juices. When the cloves of garlic inside the chicken are very tender, baste the chicken again and sprinkle with the tarragon or thyme. Raise the heat of the oven to 200C/400F/gas 6. and cook for a final 10-20 minutes, until the chicken is richly browned. Serve hot, with the pan juices, scooping out a generous spoonful of the melting cloves of garlic for each person. Any leftover chicken is excellent gold, with mayonnaise. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 146
Total Fat: 16.5g
Cholesterol: 40.3mg
Sodium: 717.3mg
Potassium: 215.6mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 4.7g