Best Roast Chicken With Whole Garlic Bay White Wine Recipes

GARLIC HERB BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat the oven to 375 F (190 C).
• Pat the chicken dry inside and outside. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
• In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.
• Place the chicken in a large baking dish. Set aside.
• Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.
• After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
• Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
• Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
• Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
• Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
• For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.

POT ROAST CHICKEN IN GARLIC, WHITE WINE & PARSLEY

Steps:

• Heat the oven to 300°F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
• Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
• When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
• Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
• Remove the chicken from the casserole, cut into 8 portions and keep warm.
• Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
• Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.

SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE

Steps:

• Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
• Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
• I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
• Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
• Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
• Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
• I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.