Forty-cloves roast chicken

Tags: main dish
. 12 steps
one 4lb chicken Season chicken, rub with butter   Roast in very hot oven 30 minutes, basting occasionally Transfer chicken and 1/3 of the garlic to a dish Carve
salt and pepper
1 tablespoon butter Skim fat from pan, discard   Place roasting pan over moderately high heat, deglaze with wine, scraping brown bits from bottom. Simmer until reduced by half.   Puree until smooth. Return to pan, bring to simmer
1 large head garlic Separate into cloves. Blanche 15-30 seconds in rapidly boiling water, drain, refresh. Peel.   Distribute garlic around chicken. Reduce to moderately hot, roast further 15-25 minutes or until well-browned and juices run clear when the fleshy part of the thigh is pricked with a fork.
3/4 cup dry white wine
3/4 cup rich chicken stock   Add stock, bring to boil, reduce by half. Season.
salt and pepper
2-3 tablespoons butter   Stir in butter, correct seasoning, stir in herbs.
fresh herbs (parsley, rosemary, thyme) Chop finely