Roast Chicken with Garlic Sauce

Name: Roast Chicken with Garlic Sauce
Yield: Serves 4; Makes Scant 2 Cups Garlic Sauce
Ingredients: 1¼ cups chicken stock (any of the homemade stocks, or sterile-pack); 3 heads garlic, smashed, cloves separated, and peeled; 3 heads garlic, smashed, cloves separated, and peeled; One 5-pound chicken at room temperature, wing tips removed; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1¼ teaspoons kosher salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

I love garlic when it has cooked long enough to lose some of its raw taste and even more when with longer cooking it turns sweet. The two methods of cooking make perfection.

Ingredients

One 5-pound chicken at room temperature, wing tips removed
3 heads garlic, smashed, cloves separated, and peeled

Main course

Method

Heat the oven to 500°F, with a rack on the second level from the bottom. Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for chicken stock. Reserve the chicken livers for another use, such as pâté.

Place the chicken in a 12-×-8-×-1½-i