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Garlicky Roasted Chicken with Garlic Jus on Garlic Toast Recipe - garlic

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garlic thyme kosher salt extra-virgin olive oil freshly ground black pepper chicken salt garlic freshly ground black pepper extra-virgin olive oil thyme lemon celery stalk chicken broth white wine white bread extra-virgin olive oil garlic
Viewed: 88 - Published at: 8 years ago

Ingredients

  • 1 head garlic (about 20 cloves), peeled and coarsely chopped
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1 (3-1/2- to 4-pound) whole chicken
  • Salt
  • 2 heads garlic, one whole, the other separated into cloves and left unpeeled
  • Freshly ground black pepper
  • Extra-virgin olive oil, for tossing with the garlic and oiling the chicken
  • 10 fresh thyme sprigs
  • 1/2 lemon, cut into 4 wedges
  • 1 celery stalk, cut into 3-inch pieces
  • 2 1/4 cups low-sodium chicken broth, divided
  • 1/4 cup dry white wine
  • 1/2 loaf day-old pain au levain or other crusty white bread, halved and cut into 1-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 garlic cloves, peeled and halved

Method

  • Mash together the chopped head of garlic, thyme, salt, and olive oil.
  • Season with pepper and set aside.
  • Heat the oven to 450 degrees F and arrange a rack in the middle.
  • Remove the bag of giblets from inside the chicken and discard everything but the neck.
  • Rinse the chicken inside and out and pat dry with paper towels.
  • Season well with salt.
  • Cover loosely with plastic wrap and refrigerate until ready to stuff.
  • When ready to stuff, remove the chicken from the refrigerator and place on a cutting board.
  • Remove the first two sections of the wings, leaving the third bone attached.
  • Reserve the wings with the neck.
  • Carefully slide your fingers underneath the skin on each breast, thigh, and at the neck to loosen the skin.
  • Evenly distribute the garlic paste under the skin and inside the chicken cavity.
  • Slice off the top of the whole head of garlic, season with salt and pepper, and rub with a little olive oil.
  • Place the garlic inside the cavity with 5 sprigs of the thyme.
  • Tie the drumsticks together with kitchen twine.
  • Rub the skin with olive oil and season well with salt and pepper.
  • Toss the unpeeled garlic cloves, lemon wedges, celery pieces, remaining thyme sprigs, and reserved wings and neck with about 1 tablespoon olive oil.
  • Season with salt and pepper and mound this mixture in the center of a roasting pan.
  • Place the chicken on top of the mound, breast side down.
  • Allow to sit at room temperature for about 15 minutes.
  • Place the chicken in the oven and roast for 15 minutes, then remove the pan from the oven and turn the bird breast side up.
  • Return the pan to the oven and reduce the heat to 375 degrees F. Continue roasting for 25 minutes more.
  • In a small bowl, combine 1 1/2 cups of the chicken broth with the wine and pour this over the chicken.
  • Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 15 to 20 minutes more.
  • Remove from the oven (but leave the oven on for toasting the croutons).
  • Place the chicken on a clean cutting board and allow to rest while you finish the jus.
  • Remove the lemon wedges from the roasting pan and discard.
  • Pour the contents of the roasting pan into a medium saucepan and add the remaining 3/4 cup chicken broth.
  • Cut the string off the drumsticks, remove the garlic head from the chickens cavity, and place it in the saucepan.
  • Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes, skimming away the fat as it rises to the surface.
  • Strain this mixture, reserving several of the whole garlic cloves to serve with each portion of chicken.
  • Keep the jus warm.
  • Brush the bread slices with the olive oil on both sides.
  • While you carve the chicken, toast the bread in the oven until crisp.
  • When the croutons are toasted, rub the surface of each with the cut end of a raw garlic clove.
  • To serve, place a crouton in a shallow bowl and top with a piece of chicken.
  • Pour some jus over top and garnish with several of the reserved cooked garlic cloves.
  • Serve extra garlic toasts on the side.

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