INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450 degrees F.
Season the chicken inside and out with salt and pepper. Rub the skin with 1
tablespoon of the softened butter. Place the chicken in a roasting pan,
breast side up, and transfer to the preheated oven. Roast the chicken for
30 minutes, basting occasionally with the pan juices.
In a saucepan bring 4 to 6 cups of water to a boil. Blanch the garlic
cloves for 15 to 30 seconds, drain and transfer to an ice water bath. Peel
the garlic and reserve.
After the chicken has roasted for 30 minutes, distribute the garlic cloves
around the pan. Reduce the oven heat to 375 degrees F. and continue to
roast for another 15 to 25 minutes, until well browned and the juices run
clear when the fleshy part of the thigh is pricked with a fork.
Transfer the chicken to a platter along with 1/3 of the garlic cloves. With
a large spoon skim the fat from the pan taking care not to remove any of
the juices and discard. Place the roasting pan over moderately high heat
and deglaze with the white wine, scraping up the brown bits clinging to the
bottom and sides. Simmer the wine until reduced by half. Add the chicken
stock, bring to a boil and reduce by half. Season with salt and pepper.
Carve the chicken into serving pieces and pour any of the juices into the
simmering sauce.
Pour the sauce with the remaining garlic into a blender and puree, in
batches if necessary, until smooth. Return the sauce to the roasting pan
and bring back to a simmer. Swirl in the cold butter in pieces. Taste the
sauce and adjust the seasoning if necessary. Stir in the fresh herbs. Serve
the chicken with the sauce.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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