RECIPE DOUBLE GARLIC CHICKEN
Poultry dishes from France for 6 persons, suitable for for christmas and other holidays.
Ingredients
- 3 bulbs garlic, about 35 cloves
- 1 chicken, about 3 pnds
- 1/4 pnd cream cheese
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- salt and pepper
- 1/2 pnd grapes, seedless
- 1 sprig rosemary
- 1 ounce butter
Preparation
Preheat oven to 180C/380F.
Keep 2 cloves separate and skin the rest, blanch these cloves for about a minute.
Cut up 1 remaining clove, rub this over the chicken. Mince the other clove and mix with cheese and herbs, add salt and pepper to taste.
Loosen the skin of the chicken, watch out to keep skin intact. Spread mixture of cheese between skin and chicken.
Fill the chicken with the cloves of garlic and grapes and half the rosemary. The other half between wings and legs of chicken.
Sprinkle with salt and rub with butter. Cover legs and breast with tinfoil.
Roast in hot oven for about 90 mins until done, remove tin foil the last 20 minutes.
Keep 2 cloves separate and skin the rest, blanch these cloves for about a minute.
Cut up 1 remaining clove, rub this over the chicken. Mince the other clove and mix with cheese and herbs, add salt and pepper to taste.
Loosen the skin of the chicken, watch out to keep skin intact. Spread mixture of cheese between skin and chicken.
Fill the chicken with the cloves of garlic and grapes and half the rosemary. The other half between wings and legs of chicken.
Sprinkle with salt and rub with butter. Cover legs and breast with tinfoil.
Roast in hot oven for about 90 mins until done, remove tin foil the last 20 minutes.