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| Roast Chicken with 40 cloves of Garlic
Freshly ground black pepper
1 teaspoon of Bell's salt free seasoning or a mixture of rosemary, thyme, oregano and sage
3 to 4 pound roasting chicken
1 tablespoon of extra virgin olive oil
40 cloves of garlic (about 4 small heads)
1 1/2 cups of white wine
1 carrot, sliced
Fresh chopped parsley
Preheat oven to 350ºF. Rub pepper and seasoning mixture over entire roasting chicken. In a nonstick frying pan , heat oil and gently sauté chicken for 5 minutes on each side. Remove. Add garlic and brown another 5 minutes. In the bottom of a heavy casserole or roasting pan with lid, spread the garlic cloves. Set the chicken on top. Add the wine and sliced carrot. Cover and bake for about an hour or until the juices run clear. Remove the chicken from the pan. Cook the sauce down for about 5 minutes on top of the stove. Pour some over the chicken, sprinkle with chopped parsley, and serve the rest of the sauce separately. Serves 5 to 6
Calories 314
Fat 14g
Saturated Fat 4g
Cholesterol 91mg
Protein 25g
Carbohydrate 10g
Sodium 83mg
Potassium 369mg
Recipe provided by: Cooking Without a Grain of Salt |
Chicken Cookbooks
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