Ingredients for Barefoot Contessa S Chicken With 40 Cloves Garlic
- Heads Of Garlic
- 1 (4-5 pound) whole chicken
- Kosher Salt
- Fresh Ground Black Pepper
- Unsalted Butter
- 2 tablespoons olive oil
- Cognac
- Dry White Wine
- Fresh Thyme Leave
- All Purpose Flour
- Heavy Cream
How to Make Barefoot Contessa S Chicken With 40 Cloves Garlic
- Preheat oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Season generously with salt and pepper inside and out.
- Peel and roughly chop 40 cloves of garlic.
- Place half of the chopped garlic inside the chicken cavity.
- Place the remaining garlic around the chicken in a roasting pan.
- Drizzle the chicken generously with olive oil (about 2 tablespoons).
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving. Spoon the roasted garlic over the chicken before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
2g
Fat
96g
Carbs
2g
