Roast Chicken with Garlic and White Wine

Hello again, my dear readers!

I have a fabulous recipe for you today.  Chicken!  I have to laugh to myself because my dear hubby is not a chicken lover. He will tolerate it if required. However, this recipe is the one chicken meal that he actually likes and will ask for!

It's not terribly complicated. The hardest part is prepping the bird. Then it goes into the oven and just roasts away. You do need to baste occasionally, but it is worth the tending.

You can carve it like a tiny holiday turkey and plate it up all pretty. You can make gravy with the pan drippings if you want to go that route. It's pretty versatile. In this photo, you can see the garlic crusted breast skin, wild rice, and peas. Yum! If you have leftovers, they are perfect for making chicken tetrazini.


1 whole chicken, about 5-6 lbs
10 cloves garlic, minced
4 Tablespoons butter, softened
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1 teaspoon sea salt
2 carrots, peeled, chopped in large chunks
1 stalk celery, chopped in large chunks
1 cup white wine, I used Rex Goliath Chardonnay

1. Wash the chicken inside and out.  Pat the chicken dry. Reserve giblets for chicken stock, or for feeding the dogs, or toss if you're icked out. (I like to make chicken stock and then feed the cooked meaty parts to the dogs. Don't give your dogs chicken bones. They can splinter and choke your pups.)

2. Combine the poultry seasoning, salt, and pepper. Sprinkle some in the cavity, all over the outside of the bird and then separate the skin from the breast (like a little pocket) and rub some into the breast meat. Repeat with the minced garlic and 3 Tablespoons butter over the bird, inside and out, inside the little breast skin pocket.

3. Stuff the cavity with the remaining tablespoon of butter, carrot, and celery.

4. Pop the chicken into a 400F oven for 10 minutes. Do not cover it.

5. After the 10 minutes are up, gently pour the wine over the bird, let some run in the cavity.  Reduce heat to 325F.  Let it roast about 1 hour 30 minutes, basting every 30 minutes or so.

6. Test for doneness. The thigh meat should easily separate from the body if gently twisted. If it's not ready, give it another 15-30 minutes.  My big fat chicken took almost 2 hours.

7. Carve it up and enjoy. Discard the vegetables that were in the cavity. They were there to provide moisture and flavor.  I went for some wild rice blend and steamed peas as sides.

This recipe can also work with Cornish game hens.  They are essentially younger, smaller chickens.  Use two hens and reduce the cooking time to about an hour, basting every 15 minutes.

PS. If you are looking for other chicken recipes, I'm pretty impressed with Fifty Shades of Chicken. Let me know what you think!


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