Roast chicken with garlic

Name: Roast chicken with garlic
Yield: To Serve Four
Cuisine: France
Ingredients: 1 bunch parsley or thyme; 1 bunch parsley or thyme; salt, freshly ground pepper; salt, freshly ground pepper; 1 chicken weighing 1.6-1.8 kg (3½-4 lb); 2 cloves garlic; 1 level tablespoon flour; 275 ml (½ pint) stock made from the giblets; watercress for garnishing; 4 tablespoons double cream; 1 shallot or onion; 50 g (2 oz) butter; 1 tablespoon oil; 1 shallot or onion

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

It is odd to find that the British used to love garlic just as keenly as the French. In the fifteenth century spit-roasted chicken was frequently served with garlic sauce and even geese had garlic in their stuffing. In this recipe the garlic does no more than lightly perfume the flesh of the bird with its warm aromatic flavour.

Ingredients

1 chicken weighing 1.6-1.8 kg (3½-4 lb)
2 cloves

Europe
France
United Kingdom
Main course

Method

Peel the cloves of garlic and put them inside the bird together with a seasoning of salt and pepper, a bunch of parsley or thyme and a knob of butter.

Slice the shallot or onion and put it in the roasting tin with a knob of butter. Put the chicken on top and rub it over with the oil. Rub the remaining butter over the breast and legs of the bird, and put it into a hot oven 220° G, 425°F,