Cookbook review by Tracey Zabar
This lovely book is bursting with ideas of what to do with the bounty at your local farmers’ market. Try the chicken first—your house will be perfumed with the scent of garlic and your guests will love you a little bit more than they already do.
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Roast Chicken with Whole Garlic Heads
As with all roast chicken recipes, it is crucial to start with a wholesome, strapping free-range bird. Salt generously, and let a few sprigs of thyme and rosemary lend their herby perfume, along with a dozen garlic heads. The garlic is coaxed to sweetness with the long cooking. Serve each person one or two heads.
1 organic free-range chicken (about 4 pounds), at room temperature
Salt and pepper
1 small bunch thyme
1 small bunch rosemary
A dozen heads of garlic, trimmed for roasting whole
1 cup dry white wine or water
Heat the oven to 425 degrees. Season the chicken generously inside and out with salt and pepper, then massage the skin to distribute the seasoning evenly. Put the thyme and rosemary into the cavity, then put the bird in a shallow earthenware baking dish or roasting pan. Tie the legs together if you wish. Surround with the garlic heads and add the wine to the dish.
Roast the chicken, uncovered, for 20 minutes. Reduce the oven temperature to 350 degrees and continue roasting for 45 to 60 minutes more, until the juices run clear when a thigh is probed with a paring knife. The bird should be well browned and the garlic soft and caramelized. Remove from the oven, tent loosely with foil, and let rest for 15 minutes. Carve and transfer to a warm platter. Surround with the garlic heads and serve the garlicky pan juices separately.
Makes 6 servings
Roasted Chicken Legs with 40 Cloves of Garlic
Scatter some rosemary and thyme sprigs over the bottom of a shallow earthenware baking dish or roasting pan and then scatter over 40 peeled garlic cloves. Season 6 large chicken legs (drumstick and thigh) generously with salt and pepper and lay them on top. Add 1 cup dry white wine and roast uncovered at 400 degrees for 45 minutes or so, until the skin is browned and crisp and the juices run clear when a thigh is probed with a paring knife. To serve, spoon some pan juices and 6 or 7 soft garlic cloves over each leg.
Makes 6 servings
Note: Egg noodles tossed with the precious pan juices and a few soft garlic cloves are delightful too, with or without the chicken.
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.