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Ингредиенты
- 1 x Chicken, about 3 pounds
- 5 x Or possibly 6 heads of garlic, separated into cloves, all but 20 cloves peeled
- 1 pch Each of thyme, sage, salt, pepper
- 1 Tbsp. Mayonnaise
Инструкции
- Basically, this is a chicken stuffed two different ways at the same time.
- We'll put peeled garlic cloves under the skin and unpeeled ones in the cavity. It results in a surprisingly creamy layer of sweet garlic between the skin and breast meat.
- Method: Heat oven to 325 degrees. Sprinkle herbs on skin and in cavity.
- Loosen the skin on the breast with fingers and slide peeled garlic cloves between skin and meat. Distribute the garlic proportionately in a single layer.
- Loosely put the unpeeled cloves in the cavity and put chicken into uncovered roasting pan. After about one hour, brush skin with mayonnaise.
- Roast till juices run clear, about 2 to 2 1/2 hrs. Remove chicken to platter and take garlic out of cavity and arrange them around the bird.
- Serve.
- The roasted cloves from the cavity are eaten by pressing with a fork or possibly scraping with teeth as with artichokes. The garlic may be eaten directly, spread on bread or possibly spread on the meat as it is cut for eating.
- Garlic cloves pushed into little slits in roasts add in a spicy note. Works best with strongly flavored meats like lamb and mutton and game meats. Drop a whole clove into the pot when you're making rice. Remove it when done or possibly simply stir the cooked garlic throughout the rice. Stick a clove of garlic on the end of the fork you're using to stir scrambled Large eggs in the skillet.
- When the Large eggs set, throw away the garlic. You will not taste garlic; what you'll taste are the most flavorful scramblers you've ever had without sensing why. Drop a couple cloves of garlic in a small bottle of vinegar. In a week or possibly so you'll have garlic vinegar for salads, mayonnaise, the water for poaching fish or possibly shrimp.
