Chicken with Garlic
Equipment
- 1 Roasting Pan
Materials
- 1 full Chicken
- 1 Tbs Salt & freshly ground pepper
- 3 Tbs Unsalted butter At room temperature
- 1 tsp Dried sage
- 3 whole heads Garlic Separated into cloves and peeled
- 6 pieces Green (spring) onions, including tender green tops Sliced lengthwise
- 1 cup Chicken Stock
Instructions
- Preheat oven to 375°F (190°C)
- Rub the cavity with 1 tablespoon of butter and then sprinkle the cavity with the sage. Place 8 garlic cloves inside the cavity.
- Rub 1 tablespoon of the butter on the bottom of a roasting pan. Scatter the green onions over the bottom and place the chicken on the bed of onions. Rub the entire surface of the chicken with the remaining 1 tablespoon butter. Place chicken on the pan and tuck garlic cloves around the chicken and under the wings.
- Place in the oven and roast for 30 minutes. Pour ½ cup of stock into the pan. Baste the chicken and roast for another 30 minutes.
- Add the remaining ½ cup of stock. Baste with the pan juices, and season to taste salt and pepper. Roast until the chicken is tender and golden, another 20–30 minutes.
- Carve and serve.
