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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
2g
Fat
96g
Carbs
2g
