Black Garlic Roast Chicken Recipes

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BLACK GARLIC ROAST CHICKEN



Black Garlic Roast Chicken image

Crispy on the outside, juicy on the inside. Just how a roast chicken should be!

Provided by Emma Lee

Categories     Main Course

Time 1h40m

Number Of Ingredients 9

1 whole organic chicken
70 g unsalted butter
small handful flat leaf parsley (washed, stems removed, finely chopped. Roughly 6 stems)
1 bulb black garlic (peeled, crushed (approx 15g in weight))
pinch sea salt
3 cloves garlic
drizzle oil (extra virgin)
sea salt
cracked pepper

Steps:

  • Preheat oven to 200°c.
  • Start with making the butter. Combine the soft butter, salt and parsley in a small bowl. Give a quick mix to combine. I tend to use my hands to squish the garlic and parsley into the butter
  • With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take ¾ of your butter and push it under the skin. Use your fingers to spread the butter on the breasts and legs (still under the skin)
  • Pop remaining butter in the chicken cavity along with the fresh garlic cloves.
  • Drizzle the entire chicken with olive oil and rub with any remaining butter. Sprinkle with salt and pepper.
  • Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20minutes with the pan juices. The chook will be cooked when you can insert a skewer into the meat and the juices run clear as well as a lovely golden, crispy skin. Remove from oven, let it rest for 10 minutes.
  • Carve & serve.

GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

BLACK GARLIC



Black Garlic image

Black garlic has been around for many, many years. It is regular garlic that has been fermented. It is soft and savory yet very sweet. It is high in antioxidants and has many health benefits. It is used in both sweet and savory dishes and absolutely delicious eaten on its own. I prefer to use the solo garlic bulbs (aka single clove garlic which are easily found in most Asian markets), but regular garlic can also be used.

Provided by Yoly

Categories     World Cuisine Recipes     Asian

Time P21DT5m

Yield 10

Number Of Ingredients 1

10 solo garlic bulbs

Steps:

  • Place solo garlic bulbs in a rice cooker. Press the Keep Warm button. Do not open lid for the first 2 weeks. After 2 weeks, you can check once a week until garlic bulbs are soft, fermented, turned black in color, 2 to 6 weeks.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 18.5 g, Fat 0.3 g, Fiber 1.2 g, Protein 3.6 g, Sodium 9.5 mg, Sugar 0.6 g

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