French Garlic Chicken

Serves 4 - 6

Ingredients:

• 1 Kangaroo Island free range chook
• 1 medium onion peeled and quartered
• 20 cloves of garlic peeled and cut in half
• handful of herbs sage, parsley and tarragon
• 125g [COLD] butter cut into small cubes
• 125g melted butter
• 250ml white wine
• 250ml water
• sea salt
• black pepper freshly ground

Method:

• Sit the chook breast side up in a large roasting dish.
• Carefully prise the skin from the flesh.
• Put the onion, 25% of the butter and garlic and the herbs into the cavity of the chook.
• Put the remaining butter cubes and garlic into a small bowl, season well with salt and pepper, then very gently push it under the skin of the chicken, into the legs, wings and under the breast skin.
• Pour the melted butter, wine and water over the chicken and season well with salt and pepper.
• Pre heat the oven to 200C
• Cook for 50 minutes, basting once during that time.
• Without opening the oven door, turn off the heat and let rest for another 20 minutes.
• Serve with mashed potato, the pan juices and a green salad, and remember that divine food doesn't have to take a day to prepare!

TIP
If you like chicken liver, omit the onion, try chopping the herbs for the cavity and add 400g of their chicken livers. Delicious!

Recipe from...

Ann Oliver
www.annoliver.com

This recipe goes well with...

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