Garlic Rosemary Roast Chicken
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Serves 3-4
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Source: CI 1/04
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The chicken is soaked in a seasoned brine solution prior to roasting to give it more moisture and flavor as it cooks, so be sure to
allow for the extra soaking time. You’ll be glad you did. This is a bit more complicated than my usual “wash a chicken, put it in
the oven for an hour and lets eat” but it is worth the extra time and effort to get the rich, succulent chicken produced by this method.
Chicken & Brine:
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½
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cup
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salt
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4
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fl. ounces
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125
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ml
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10
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cloves
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unpeeled garlic
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3
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sprigs
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fresh rosemary
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2
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cups
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hot tap water
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16
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fl. ounces
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500
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ml
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1½
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quarts
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cold tap water
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48
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fl. ounces
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1½
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liters
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1
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whole
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chicken (about 4 pounds)
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64
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ounces
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2
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kg
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Paste:
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2
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tsp
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minced fresh rosemary leaves
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10
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ml
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2
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cloves
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garlic, minced or pressed (about 2 tsp)
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10
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ml
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⅛
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tsp
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salt
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¼
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tsp
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freshly ground black pepper
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1
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Tbs
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extra virgin olive oil for paste
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15
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ml
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2
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tsp
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extra virgin olive oil for brushing chicken
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10
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ml
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Sauce:
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½
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tsp
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extra virgin olive oil
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2.5
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ml
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10
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cloves
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garlic, unpeeled (medium to large sized)
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½
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cup
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water
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1¾
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cup
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low sodium chicken broth, divided (1c + ¾c)
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14
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fl. ounces
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415
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ml
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½
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cup
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dry white wine or vermouth
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4
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fl. ounces
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125
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ml
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1
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sprig
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fresh rosemary
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salt and freshly ground pepper
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Chicken & Brine:
Combine the salt, garlic, rosemary in a zip bag; seal by pressing out the air.
Pound the garlic in the bag with a meat pounder until the garlic cloves are crushed.
Transfer the mixture to a large container or stock pot and stir in 2 cups hot tap water.
Let stand to release the flavors.
Add 1½ quarts of cold water and stir until the salt is dissolved.
Submerge the chicken in the water and refrigerate 1 hours.
Preheat oven to 450°F [235°C]. Place the oven rack in the lower middle of the oven.
Spray a V-shaped roasting rack with cooking spray to prevent sticking.
Paste:
Stir together the rosemary, garlic, salt, pepper, and oil in a small bowl.
Rub about 1½ tsp paste in the cavity of the chicken.
Carefully loosen the skin over the breast and thighs.
Slip ½ of the remaining paste under the skin and spread evenly over the breast & thighs.
Tie the drumsticks (legs) together and tuck in the wings.
Rub the outside of the chicken with 2 tsp oil and season with pepper.
Set the chicken breast side down and bake for 15 minutes.
Sauce:
Toss the garlic with the oil and add to the pan after the first 15 minutes of roasting.
Roast another 15 minutes.
Finishing the Chicken and Sauce:
After ½ hour of roasting, remove the chicken form the oven and lower temperature to 375°F [190°C].
Turn the chicken over and brush the breast with additional oil (about 1 tsp).
Add 1 cup of the broth and ½ cup water to the pan.
Return to the oven and roast until golden brown, about another 45 minutes.
The temperature in the breast and thighs should be 160-175°F [71-79°C]as measured with an instant-read thermometer.
As it is roasting, add more water to the pan if it evaporates.
When the chicken is done, remove the chicken from the pan and cover lightly with aluminum foil.
Remove the garlic cloves to a cutting board.
Using a wooden spoon, scrape up the browned bits and pour the liquid into 2 cup measuring cup.
Allow the liquid to settle.
Meanwhile peel the garlic and mash into a paste with a fork.
Using a soup spoon, skim the fat off the surface of the liquid.
You should have about ⅔ cup liquid left. If not, add water to measure ⅔ cup.
Transfer the liquid to a small saucepan then add the wine, rosemary sprig, remaining ¾ cup broth and garlic paste.
Simmer over medium-high heat until reduced to 1 cup, about 8 minutes.
Add juices from the chicken and discard the sprig of rosemary.
Adjust the seasonings with salt & pepper to taste.
Serve immediately, passing the sauce along with the chicken.
Notes:
Although rosemary is the most fragrant herb and mixes well with the garlic, you can experiment with other fresh herbs as you prefer.
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