FORTY CLOVE GARLIC CHICKEN

By Silvermama

This will keep the vampires away!

Ingredients

• 1 chicken (5 Ibs)
• 3 sprigs fresh thyme
• 3 sprigs fresh sage
• 3 sprigs flat leaf parsley
• 1 cup chicken broth, or more as needed Salt and pepper
• 6 tbs olive oil
• 2 sprigs fresh rosemary
• 40 garlic cloves, unpeeled
• 10 whole black peppercorns
• 1 cup dry white wine

Preparation

Step 1

Preheat oven to 400
Rub the outside of the chicken with olive oil. Season inside and out with salt and pepper. Put half the thyme, rosemary, and sage plus 5 garlic cloves in the cavity of the chicken. Place the chicken in a Dutch oven fitted with a lid (or use a roasting pan and later cover tightly with foil). Scatter the remaining thyme, rosemary, sage, garlic and parsley and peppercorns around the bird. Pour the broth in the bottom of the pan. Cover and bake for approximately 1 hour, then remove the cover or foil and let the bird brown for another 30- 40 minutes. The total cooking time is about 20 minutes per pound of chicken.
Remove the chicken from the pan and place it on a serving platter with the garlic spread all around. Put the pan with the drippings on the stove top over high heat. Add the wine and scrape up any browned bits from the bottom of the pan, stirring constantly to reduce the sauce until it starts to thicken. If most of the droppings have evaporated, add another 1/2 cup of broth and reduce. Adjust salt and pepper to taste.
Carve the meat and serve with a spoonful of sauce and a few cloves of garlic. The garlic will easily slip out of the skins and add a delicious flavor to the chicken.