Chicken Stuffed With Garlic
|Course : Chicken
|6 Large garlic Heads
|3 1/2 Pounds chicken
|1 teaspoon Salt
|3 Ounces unsalted butter
|1/2 Tablespoon chopped fresh tarragon
Preparation / Directions:
Preheat the oven to 145 degrees C.
Seperate the cloves of garlic and peel, but leave whole. Season the inside
the chicken with salt and pack in as many cloves of garlic as will fit.
about half the butter over the opening and any garlic peaking out.
Season the chicken with more salt and smear the remaining butter over the
breast and legs. Place in a roasting tin.
Roast for 3 1/2 to 4 1/2 hours, basting occasionally with the juices. When
the cloves of garlic inside are very tender baste again and sprinkle with
tarragon or thyme.
Raise the oven to 200 degrees C and cook for 10 - 20 mins until richly
browned. Serve hot, with the pan juices, scooping out a generous spoonful of
garlic for each person.
3108 Calories (kcal); 248g Total Fat; (72% calories from fat); 200g Protein; 7g Carbohydrate; 1230mg Cholesterol; 813mg Sodium