Name: Forty Clove Chicken
Yield: 4 servings
Ingredients: 3 cup water; 3 cup white wine; 1 stalk celery, roughly chopped; ½ onion, roughly chopped; 10 clove garlic, peeled and smashed; tsp whole white pepercorns; 6 bay leaves; 3-4 parsley stems; 1 sprig thyme; ¼ cup salt; ¼ cup sugar; 1 3-3.5 lb chicken; 2 clove garlic, thinly sliced; 2 bulb garlic, tops cut off lengthways; 4 sprig parsley; 2 sprig thyme; 1 onion sliced into ¼ in rings; ¼ cup softened butter; ¼ cup olive oil; salt and pepper; ¼ cup olive oil; 3 Tbsp currants, soaking in ¼ cup sweet wine (vin santo or late harvest wine); 2 Tbsp red wine vinegar; 4 cup arugula, washed and dried; 3 cup 1 inch cubed foccacia, about ½ loaf, lightly toasted; ¼ cup toasted pine nuts; salt and pepper to taste; 3 cup oyster mushrooms; 3 Tbsp olive oil; salt and pepper to taste

Yields

4 servings

If your crew likes moist juicy chicken this recipe is the perfect crowd pleaser.

ingredients

Brine

cup water

cup white wine

stalk celery, roughly chopped

onion, roughly chopped

clove garlic, peeled and smashed

tsp whole white pepercorns

bay leaves

3-4

parsley stems

sprig thyme

cup salt

cup sugar

Chicken

1 3-3.5

lb chicken

clove garlic, thinly sliced

bulb garlic, tops cut off lengthways

sprig parsley

sprig thyme

onion sliced into ¼ in rings

cup softened butter

cup olive oil

salt and pepper

Bread Salad

cup olive oil

Tbsp currants, soaking in ¼ cup sweet wine (vin santo or late harvest wine)

Tbsp red wine vinegar

cup arugula, washed and dried

cup 1 inch cubed foccacia, about ½ loaf, lightly toasted

cup toasted pine nuts

salt and pepper to taste

Grilled Oyster Mushrooms

cup oyster mushrooms

Tbsp olive oil

salt and pepper to taste

Ingredient Substitution Guide

directions

Step 1

To prepare brine, combine all ingredients in a large pot and bring to a boil. Let cool to room temperature.

Step 2

Submerge chicken in brine, weighing down with plate if necessary, let stand overnight in fridge.

Step 3

Preheat oven to 400. Remove chicken from brine and pat dry. Strain brine. reserving solids.

Step 4

Smear half the butter under the breast skin. Tuck sliced garlic under skin as well. Tuck fresh herbs and brine solids (onion, celery garlic cloves, etc) inside before trussing chicken.

Step 5

Rub remaining butter into skin and season generously all over with coarse salt and pepper. Arrange onion slices in lightly oiled roasting pan. Place chicken on top. Toss garlic bulbs in olive oil and arrange beside chicken.

Step 6

Roast in oven, basting occasionally, for about 1 hour or until juices run clear. Rest for at least 15 minutes before carving.

Step 7

To make bread salad, combine arugula, cubed bread and drained currants in a medium bowl. Lightly toss with olive oil, 1 tbsp of sweet wine and vinegar. Season to taste with salt and pepper.

Step 8

Preheat grill to high. Trim off any woddy stems. Drizzle mushrooms with 2 tbsp olive oil; season lightly with salt and pepper.

Step 9

Grill mushrooms until lightly charred and crispy in places, about 2-3 minutes each side. Transfer to plate or tray and keep warm unitl serving. Finish by drizzling remaining tbsp olive oil over.

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Forty Clove Chicken