She Strengthens

Garlic Lovers Unite!

Are you ready to take your taste buds on a wild ride? Look no further! This garlic-infused chicken recipe is sure to become a staple in your kitchen.

The Ultimate Showstopper

Imagine a dish that’s equal parts flavorful and impressive. This garlic-stuffed chicken is the perfect centerpiece for any dinner party. With its crispy skin and juicy meat, it’s sure to wow even the most discerning palates.

The Secret to Success

So, what makes this dish truly special? It all comes down to the garlic paste. By combining 20 cloves of garlic with fresh thyme and kosher salt, you’ll create a flavor profile that’s both rich and aromatic. And don’t even get us started on the benefits of salting the chicken a day in advance – it’s a game-changer!

Let’s Get Cooking!

Here’s what you’ll need to get started:

• 3 heads of garlic
• 1 whole chicken (3-1/2 to 4 pounds)
• Fresh thyme leaves
• Kosher salt
• Extra-virgin olive oil
• Freshly ground black pepper
• Low-sodium chicken broth
• Dry white wine
• Day-old pain au levain or other crusty white bread

The Garlic Paste

Mash together 1 head of garlic, 1 tablespoon of fresh thyme leaves, 1/2 teaspoon of kosher salt, and 2-3 tablespoons of extra-virgin olive oil. Season with pepper and set aside.

The Chicken and Garlic Jus

Heat your oven to 450°F and arrange a rack in the middle. Remove the bag of giblets from inside the chicken and discard everything but the neck. Rinse the chicken inside and out, then pat dry with paper towels. Season well with salt and cover loosely with plastic wrap. Refrigerate until ready to stuff.

When ready to stuff, remove the chicken from the refrigerator and place on a cutting board. Remove the first two sections of the wings, leaving the third bone attached. Reserve the wings with the neck. Carefully slide your fingers underneath the skin on each breast, thigh, and at the neck to loosen the skin. Evenly distribute the garlic paste under the skin and inside the chicken cavity.

Roasting and Resting

Place the chicken in the oven and roast for 15 minutes, then remove the pan from the oven and turn the bird breast side up. Return the pan to the oven and reduce the heat to 375°F. Continue roasting for 25 minutes more. In a small bowl, combine 1 1/2 cups of the chicken broth with the wine and pour this over the chicken. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, about 15 to 20 minutes more.

The Garlic Croutons

Brush the bread slices with olive oil on both sides. While you carve the chicken, toast the bread in the oven until crisp. When the croutons are toasted, rub the surface of each with the cut end of a raw garlic clove.

To Serve

Place a crouton in a shallow bowl and top with a piece of chicken. Pour some jus over top and garnish with several of the reserved cooked garlic cloves. Serve extra garlic toasts on the side.

Beverage Pairing

For a truly unforgettable meal, try pairing this dish with a full-bodied Rhône-style white or a juicy, Grenache-based red. The perfect pairing will elevate the flavors of the dish and leave your guests begging for more.