|
|
|
- Dissolve sugar.
- Submerge chickens.
- Refrigerate 1 hr.
|
|
3 |
qt |
water |
|
|
3/4 |
c |
salt |
|
|
3/4 |
c |
sugar |
|
|
2 |
|
(4 - 4 1/2 lbs) whole chickens, giblets discarded |
|
|
|
- Oven to 375°, middle rack.
|
|
|
|
- Place garlic heads cut side up on single piece of foil and drizzle with oil.
- Wrap tightly.
|
|
4 |
|
garlic heads, paper removed, top third cut off and discarded |
|
|
1 |
T |
extra-virgin olive oil |
|
|
|
|
- Set v-rack in roasting pan and spray lightly.
- Remove chickens from brine and pat dry.
- Brush with butter.
- Season with pepper.
- Place chickens breast side up in v-rack, legs facing opposite directions.
|
|
2 |
T |
butter, melted |
|
|
|
|
pepper |
|
|
|
|
- Pour into roasting pan.
- Roasting pan in oven.
- Put garlic directly on oven rack.
- Roast 40 min.
|
|
1 |
c |
chicken broth |
|
|
|
- Oven to 450°.
- Rotate pan.
- Roast until breast registers 160, thighs 175, 20-30 min.
- Transfer chicken to carving board and let rest uncovered.
|
|
|
- Open garlic and let cool slightly.
- Squeeze garlic from skins into bowl.
- Mash with fork.
|
|
|
|
- Med saucepan.
- Skim excess fat from juices in roasting pan, and add.
- Simmer until flavors meld, 10 min.
|
|
3/4 |
c |
dry white wine or dry vermouth |
|
|
1/2 |
c |
water |
|
|
2 |
large |
shallots, minced |
|
|
2 |
|
bay leaves |
|
|
1 |
sprig |
thyme or rosemary |
|
|
|
- Strain sauce through fine mesh strainer.
- Return to saucepan, bring to simmer.
|
|
|
|
Whisk in.
|
|
2 |
T |
parsley, minced |
|
|
2 |
T |
butter, chilled |
|
|
|
|
prepared garlic paste |
|