Sunday, December 20, 2009

Roast Chicken with Garlic, Shallot, and Rosemary

This is a dean & deluca inspired recipe:

1 roaster- we went for 6.5 lbs (organic! antibiotic free!)

3 tblsp chopped fresh rosemary
1/2 cup olive oil
1 tsp salt
fresh ground pepper

12 shallots, peeled
20 cloves garlic, peeled

for the jus:
1 cup chicken stock
1/2 cup white wine

Bed of Veggies:
fingerling potatoes

Preheat oven according to bird weight/ approximately 350 degrees. Prep the veggies. Mix the rub in a small bowl. Clean out the giblets, wash and pat dry the chicken. Place veggies in bottom of roasting pan, then the chicken, making sure there is enough room for air to circulate. Disperse the shallots and garlic in the pan. Rub the olive oil mixture all over the chicken, the veggies, the garlic and shallots. Be heavy handed. make sure to get inside the cavity, coating every surface. Roast the bird, basting every 20 minutes. Add a little water and white wine to the pan juices. Turn the bird belly side up for about 15 minutes, then back over. After about 2-2.5 hours, test to see if bird is done. While resting, prepare the au jus: scrape the pan juices into a small pot, add in 1 cup stock and 1/2 cup white wine. Reduce to 1 cup. Serve over chicken.

Notes: The veggies carmelized and were amazing!! The garlic was sweet enough to eat whole...And this really was tender, flavorful chicken!

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