Whole roasted chicken stuffed with black garlic with a sherry and black garlic gravy

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Whole roasted chicken stuffed with black garlic with a sherry and black garlic gravy
Whole roasted chicken stuffed with black garlic with a sherry and black garlic gravy
Black garlic
Servings:Serves 4
Calories per serving:329
Ready in:1 hour 35 minutes
Prep. time:15 minutes
Cook time:1 hour 20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

Whole roasted chicken stuffed with black garlic with a sherry and black garlic gravy is a way of cooking a chicken using lots of black garlic.


Ingredients

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For the gravy

Mise en place

  • Preheat the oven to 200C, 400F, Gas Mark 6.

Method

  1. Place the chicken in a roasting dish.
  2. Cut the lemon in half, stuff into the cavity of the bird along with 3 sprigs of thyme, 2 bay leaves and a whole bulb of black garlic (unpeeled).
  3. Place the butter, peeled black garlic and the leaves from 5 sprigs of thyme into a bowl.
  4. Season, then mix together to form a black garlic butter.
  5. Loosen the skin around the neck of the bird and then around the chicken breasts.
  6. Using your hands, spread the black garlic butter all over the breasts.
  7. Pull the skin back over the chicken.
  8. Season the chicken really well with salt and black pepper.
  9. Lay the pancetta all over the chicken, paying particular attention to the legs and the breast.
  10. Drizzle with a little olive oil to keep the chicken moist.
  11. Place the chicken into the oven.
  12. After 30 minutes remove the pancetta and baste the bird with the buttery juices that are in the pan.
  13. Return the chicken to the oven and cook for a further 30 - 40 minutes.
  14. Baste the bird every so often.
  15. The chicken is done when the juices run clear. To check this, insert a skewer into the leg area.
  16. Remove the chicken from the oven and place onto a carving tray.

Now prepare the gravy & allow the chicken to rest.

  1. Take out the bulb of black garlic and extract the individual cloves.
  2. Remove the meat juices from the roasting pan and transfer to a small saucepan.
  3. Melt in 25g butter and stir together.
  4. Put in the extracted black garlic cloves.
  5. Stir in 25g of plain flour.
  6. Gradually add 100 ml of sherry.
  7. Then gradually add 325 ml of chicken stock.
  8. Simmer for 5 minutes and season to taste.
  9. Optional - add a squeeze of the cooked lemon and 1 tablespoon of crème fraiche and the mustard.
  10. Carve the chicken onto warmed plates. Spoon over the gravy

Serving suggestions

Serve with roasted root vegetables and petit pois.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.


This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.