Thursday, June 3, 2010

Garlic Rosemary Roast Chicken

Ok, I seriously did not want to post this recipe because I just could not get a good picture to save my life! But, it was so good, I couldn't NOT post it. I know the recipe is for a whole chicken, but I actually cooked a turkey breast, of about the same size, I have had sitting in my freezer; I think it worked just as well.

I love brining my birds. It makes them so incredibly moist. My first experience with brining was with this Cider Roasted Chicken, which we loved. I think this is equally as good. I love the flavor of roasted garlic and rosemary is one of my favorite herbs to cook with; especially with poultry.

For the brine:
½ cup table salt
10 cloves garlic, unpeeled
3 sprigs fresh rosemary
2 cups hot water
1½ quarts cold water

1 whole chicken (3½-4 lbs.), giblets discarded

For the garlic-rosemary paste:
2 tsp. minced fresh rosemary
2 cloves garlic, minced or pressed
1/8 tsp. salt
¼ tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided

For the sauce:
10 cloves garlic, unpeeled
½ tsp. extra-virgin olive oil
1¾ cups low-sodium chicken broth
½ cup water
¼ cup dry white wine
1 spring fresh rosemary
Salt and pepper, to taste

To prepare the brine, combine the salt, and hot water in a large bowl or stockpot. Smash the garlic with the flat side of a knife and add it, along with the rosemary, to the pot. Let stand 10 minutes to release the flavors. Mix in the cold water and stir to dissolve the salt. Immerse the chicken in the brine, cover and refrigerate for at least 1 hour (I did mine overnight).

Remove the chicken from the brine and pat dry with paper towels. With an oven rack in lower-middle position, preheat the oven to 450˚ F. With a rack inside a roasting pan, spray the rack lightly with cooking spray.

To prepare the garlic rosemary paste, combine the rosemary, garlic, salt, pepper and 1 tablespoon of the oil in a small bowl. Mix well. Rub 1½ teaspoons of the paste inside the cavity of the chicken. Gently loosen the skin over the breast and thigh on each side of the chicken. Divide the remaining paste between the two sides of the chicken, slipping it underneath the skin. Rubbing over the surface of the skin, distribute the paste over the breast and thigh on each side. Tie the drumsticks together with kitchen twine. Brush the surface of the chicken with 2 teaspoons of the olive oil. Season with freshly ground pepper. Place the chicken breast-side down in the roasting pan and bake for 15 minutes.

While the chicken is cooking, toss the garlic cloves with the oil for the sauce. After the chicken has roasted for 15 minutes, add the garlic cloves into the roasting pan and bake for 15 minutes more.

Remove the pan from the oven and lower the oven temperature to 375˚ F. Rotate the chicken so it is breast-side up. Brush the remaining 1 teaspoon of oil over the breast. Add the chicken broth and water to the roasting pan. Return the pan to the oven and continue roasting until the chicken is golden brown and an instant-read thermometer inserted in the thickest part of the breast reads 160˚ F. Transfer the chicken to a large serving platter and cover loosely with foil.

Transfer the roasted garlic cloves to a cutting board. Pour the liquid from the roasting pan into a liquid measuring cup (or a gravy separator); let sit a few minutes, then skim the fat off the surface. You should have about 2/3 cup of liquid (add water if needed). Peel the garlic and mash the cloves into a paste with a fork. Combine the roasting liquid in a small saucepan with the mashed garlic, the remaining ¾ cup broth, wine and rosemary. Heat over medium-high heat until simmering. Reduce heat and continue to simmer about 8 minutes, until partly reduced. Discard the rosemary sprig and adjust seasonings with salt and pepper to taste. Carve the chicken and serve with the sauce.

SOURCE:Annie's Eats

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