Girls Night In
Saturday night I got together with a couple of my good friends from nursing school. My friend Heather’s husband was working the night shift so us other two drove over to her house for a girls night in. Our lovely host has come a long way in learning how to cook since I met her. Her mom would be delighted to know both her and her husband have made good use of her wedding shower gift, The Joy of Cooking. You know what is crazy, I don’t remember my mom having The Joy of Cooking, at least not with the well used cook books, and I have never owned a copy of it myself.
We decided we would roast a chicken; we could both help teach her how to do that. I’ll post the recipe we followed below, it came from Stephanie. We also used some chicken stock in the pan and cut the amount of wine a wee bit, which probably also had to do with the amount of wine in our drinking glasses. We had a side of asiago garlic mashed potatoes to go along with things. One can never involve too many potatoes in things. At the end I turned the juices into a gravy to go with the potatoes!
Heather was super pleased to announce her oven had a ‘browning function’ on it.
I looked at her somewhat confused, then look at all the buttons on the oven.
“Do you mean broil”, I asked.
“Yeah, that’s it!”
I just had to laugh, “All ovens have that. Even really old ones”.
Although her kitchen is giant and new. Well onto the recipe.
40 Clove Garlic Roasted Chicken
(from Stephanie, original source unknown)
2 celery stalks, including leaves
2 sprigs of rosemary
4 sprigs of thyme
4 sprigs of flat-leaf Italian parsley
1 x 1.6kg (3lb 8oz) chicken
40 garlic cloves, unpeeled
2 tbsp olive oil
1 carrot, roughly chopped
1 small onion, cut into 4 wedges
250mL (1cup) white wine
1 baguette, cut into slices
small sprigs of herbs
Preheat the oven to 400F. Put a chopped celery stalk and 2 sprigs each of the rosemary, thyme, and parsley into the chicken cavity. Add 6 cloves of garlic. Tie the legs together and tuck the wing tips under.
Brush the chicken liberally with some of the oil and season well. Scatter about 10 more garlic cloves over the base of a large casserole dish. Put the remaining sprigs of herbs, chopped celery, carrot and onion in the casserole.
Put the chicken in the dish. Scatter the remaining garlic cloves around the chicken and add the remaining oil and the wine. Cover and bake for 1 hour 20 minutes, or until the chicken is tender and the juices run clear when the thigh is pierced with a skewer.
To serve, carefully lift the chicken out of the casserole dish. Strain off the juices into a small saucepan. Use tongs to pick out the garlic cloves from the strained mixture. Spoon off the fat from the juices and boil for 2-3 minutes to reduce and thicken a little.
Cut the chicken into serving portions, pour over a little of the juices and scatter with garlic. Toast the baguette slices. Garnish the chicken with sprigs of herbs and serve with the bread to be spread with the soft flesh squeezed from the garlic.