Ingredients
- 1 roaster chicken (about 6 lbs.)
- 2 t. chopped fresh thyme
- 1 onion, peeled and chopped
- 40 cloves garlic, peeled
- 2 T. olive oil
- 3 stalks celery, diagonally sliced
- 12 baby carrots, peeled
- 12 baby turnips, peeled
- 1 bay leaf
- 1/2 cup white wine or dry vermouth
- 1/2 cup chicken broth
Preparation
Step 1
Heat oven to 350 degrees. Season outside of chicken and inside cavity with salt and ground black pepper, if desired. Season chicken with thyme; tie legs together using kitchen twine.
In large Dutch oven, cook onions and garlic in oil 3 minutes or until onions are tender. Remove from heat. Add chicken, celery, carrots, turnips, bay leaf, wine and broth to Dutch oven. Cover and roast 1 hour. Remove cover and cook 30 minutes more, or until thermometer inserted in thigh, not touching bone, reads 165 degrees, basting occasionally with juices.
Remove chicken, celery, carrots and turnips from Dutch oven. Skim and discard fat and bay leaf from pan drippings. Remove garlic and lightly mash. Stir mashed garlic back into pan drippings and serve sauce with chicken.