Tuesday, 13 October 2009 00:33
Imagine bringing a little bit of Provencal Farmhouse Cuisine to your table? Easily done with this simple to use recipe! Don’t let the amount of garlic discourage you! Roasting the garlic releases the natural oils encouraging a more subtle and nutty flavour - without the usual pungent ‘aftermath’!
Preparation Time: 20min Cooking Time: Approx 1.5 hours
Skill Level: Easy Servings: 4-6
INGREDIENTS
1 x 1.5kg Barrossa Chook (approx.)
4 x heads of garlic (3 loose, unpeeled)
1 x lemon
3tbsp x olive oil (not extra virgin)
2 knobs of butter
2 x sprigs rosemary
2 x sprigs thyme
1 x tsp dried sage
1 x tbsp course sea salt
1 x tsp freshly ground pepper
Kitchen string
METHOD
- Pre-heat oven to 180 C. Rinse chicken cavity and body thoroughly. Pat dry with paper towel.
- Place in lined baking tray (baking parchment) and drizzle with olive oil. Cut lemon in half and squeeze juice inside and out. Place other un-squeezed aside for use later.
- Loosen 3 heads of garlic by jiggling middle stem. Break into cloves. Leave skin on. Place remaining whole head of garlic in cavity. Now place unused lemon half inside also. Tuck wings under and tie legs together with kitchen string.
- Scatter remaining garlic cloves around the chicken.
- Sprinkle sea salt, dried sage, black pepper all over chicken.
- Place sprigs of thyme and rosemary in and around chook.
- Bake uncovered in hot oven for approx 1 hour 20 mins. Check after 30 minutes to baste in juices and add knobs of butter on top.
- Allow to rest under a foil tent for 10 mins before cutting.
- Make gravy with juices and serve with Roast Root Vegetables and a Green Salad
- ENJOY!