THE 40-GARLIC CHARRED BIRD

(Our Play on Poulet aux 40 Gousses d'Ail)

THE 40-GARLIC CHARRED BIRD

Ingredients: 1 Whole Chicken (spatchcocked), 40 cloves Garlic (unpeeled), 1 tbsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 100ml Dry White Wine, 50ml Olive oil...

Ingredients

  • 1 Whole Chicken (spatchcocked)
  • 40 cloves Garlic (unpeeled)
  • 1 tbsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Dry White Wine
  • 50ml Olive oil

Cooking Method

  1. The Coat Rub chicken with oil and dry spices.
  2. The Bloom Add a tiny 15ml splash of water to the tray; the moisture will swell the herbs under the skin.
  3. The Scorch Surround the bird with the 40 garlic cloves; roast at 200°C for 40 minutes until skin is blackened.
  4. The Marriage Pour wine into the tray for the last 5 minutes; the steam will release the sweet roasted garlic essence.
  5. The Final Flourish Serve the chicken with the soft garlic cloves; top with raw fresh parsley.

Cuisine: French

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