Categories: "Main Meals" Cuisine:
"French Style"
1 corn fed chicken
40 cloves garlic
handful of thyme
1 bay leaf
1-2 tablespoons olive oil
1 wineglass dry white wine
salt and black pepper
lemon juice
Squeeze the lemon juice all round the cavity of the chicken. Peel 20 cloves of garlic and stuff into the chicken with the thyme and
bay leaf.
Put the olive oil in a roasting tin and place the chicken upside down on it. Cover with butter paper or
tin foil.
Roast for about 40 minutes at 150oC, then turn the chicken over and add the other 20 cloves of garlic, unpeeled, to the tin. Cook for another 45-50 minutes until the juices run clear.
Remove the chicken and garlic, add the wine to the tin and bring to the boil, add salt and pepper.
Carve the chicken or cut it up any old how! Serve with some garlic from the chicken and some unpeeled stuff. Pour the gravy/sauce over it.
Serving Ideas : I served this with Gratin Dauphinoise, with more garlic in it and the french tinned petits pois
trés fins and baby carrots. I did figs with Serrano ham and rocket as a
starter with garlic and rosemary bread rolls and a cheese board to finish. All washed down with copious amounts of vin de table rouge!!
Bon appetit!!
Source: "Lindsay" 
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