40-Garlic Clove Chicken

Of the dishes that I prepared for our Christmas dinner, this was the most anticipated.  We usually have a Chicken Galantina every year but this year was an exception.  It just so happened that the lady we usually order the bird from didn’t make anything this year due to…well, old age.  So I was forced, by default, to fill in.

Since I don’t know how to debone an entire chicken, I nixed the idea of attempting to cook Galantina. Instead, I opted to make my 40-Garlic Clove Chicken.

So here is my recipe for this wonderful chicken dish…

40-GARLIC CLOVE CHICKEN

• 2 whole chickens (approx. a kilo each)
• 2 Tablespoon rock salt
• 1/2 tsp. ground pepper
• 2 tsps. dried rosemary
• 1/2 tsp. dried thyme
• 40 cloves of Garlic or 3 heads (unpeeled)
• 1/4 cup of extra virgin olive oil

Preheat the oven to 375 degrees fahrenheit.

Combine the salt, pepper, rosemary, and thyme. Rub the insides and the skin of the chickens with the salt mixture. Tie the chicken legs with kitchen twine and tuck in the wings. Place the birds in a large pyrex baking dish. Arrange the garlic cloves around the chickens and drizzle with olive oil.

Roast the chicken in the oven for 55 minutes. Make sure to check the chicken every 15 minutes and baste with the oil from the pan.

When the skin is nice and golden, check for doneness by sticking a skewer between the thigh and leg. If the juices run clear, the chicken is done. Remove the chickens from the oven and cover with foil. Let it rest for 15 minutes before serving.

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