Sixty-Clove Garlic Chicken
You can use two 4 1/2-pound birds: Stuff a half garlic head into each cavity, arrange chickens side by side in a large roasting pan, and reduce the cooking time to about fifty-five minutes.
Martha Stewart Living, April 2007
- 1 large whole chicken (about 7 1/2 pounds)
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 tablespoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 garlic bulb, halved horizontally
- 60 garlic cloves (do not peel)
- Preheat oven to 425 degrees. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine.
- Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour.
- Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.
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