In-Home Separation, One Year Point

[adinva]

I smack it, but pressing it sounds safer. The heavier the knife, the more satisfying the 'smack.'

It's from Joy of Cooking, super easy, and actually you don't even peel the garlic in this one.

Take 1 3.5-4 lb chicken, throw away the gizzard stuff inside it.
Rub the skin with olive oil and then a mixture of 1 tsp dried thyme, 1 tsp dried sage, 1/2 tsp salt, 1/2 tsp dried rosemary, and 1/2 tsp black pepper. I use the salt and pepper but just barely wave the thyme and rosemary over it bc my family doesn't like herb flavors.

Place into the cavity one lemon cut into quarters.

Put it breast side up in a flameproof casserole, cover, refrigerate for 2 to 24 hours (or not) to infuse with flavor.

Add 3 garlic heads, cloves separated but not peeled
1-3/4 cups chicken stock or broth
1 c dry white wine

Bring o a boil on the stovetop. Cover with a lid or foil and transfer to the center of the oven. Roast at 375 for 25 min, increase the temp to 450 and uncover. Roast 30-45 min more. Add wine or stock as needed to make sure there is always some liquid in the bottom of the casserole.

That's all I do, but the recipe continues. Remove the chicken and garlic from the casserole and keep warm. Skim as much fat as possible from the pan juices with a spoon. If the juices are watery or weak in flavor, boil them down over high heat to concentrate. Transfer the juices to a saucepan. If you wish, peel 6 or more of the garlic cloves and mash to a paste, then stir into the sauce and boil for 1 minute. Remove the sauce from the heat and stir in 2 T minced parsley or finely shredded basil or 2 tsp of minced thyme, tarragon, or rosemary. Season with salt and pepper to taste. Cut the chicken into serving pieces and arrange on a platter. Spoon the pan juices over it and scatter the garlic cloves around it. Bon apetit!