Garlic-infused roast chicken extravaganza | Taste of France®
Serve the cooked whole garlic cloves with the chicken so that guests can squeeze the softened garlic out of the skins as a rich and tasty accompaniment
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Ingredients
- 1.8 kg/4 lb free-range chicken
- 25 g/1½ tablespoons butter
- 1 tablespoon olive oil
- 40 garlic cloves (separated but unpeeled)
- 100 ml/1/3 cup vermouth or dry white wine
- Freshly squeezed juice of ½ lemon
- 200 ml/1 cup good-quality chicken stock
- A handful of fresh tarragon sprigs
- Salt
- freshly ground black pepper
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