Reviews (2)        Add Rating & Review     6 Ratings   5 star values:        6    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       03/03/2010   WONDERFUL!! you must try this recipe, the flavor is great and the garlic from the roasting pan is so amazing, spread on a whole grain roll.... better than butter :) A plus Martha!!         Martha Stewart Member     Rating: Unrated       03/01/2009   Just perfect.I was so worried about using this much garlic (so used 50 instead ),but it made a lovely sunday roast dinner at the Jacksons :)

Back to Sixty-Clove Garlic Chicken All Reviews for Sixty-Clove Garlic Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Sixty-Clove Garlic Chicken Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 large whole chicken (about 7 1/2 pounds) 1/4 cup (1/2 stick) unsalted butter, softened 2 tablespoons coarse salt 1/2 teaspoon freshly ground pepper 1 garlic bulb, halved horizontally 60 garlic cloves (do not peel)

Cook’s Notes You can use two 4 1/2-pound birds: Stuff a half garlic head into each cavity, arrange chickens side by side in a large roasting pan, and reduce the cooking time to about fifty-five minutes.

Gallery Sixty-Clove Garlic Chicken

Recipe Summary Servings: 8

Sixty-Clove Garlic Chicken

Sixty-Clove Garlic Chicken

Sixty-Clove Garlic Chicken

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 large whole chicken (about 7 1/2 pounds) 1/4 cup (1/2 stick) unsalted butter, softened 2 tablespoons coarse salt 1/2 teaspoon freshly ground pepper 1 garlic bulb, halved horizontally 60 garlic cloves (do not peel)

Directions

Preheat oven to 425 degrees. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine.

Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour.

Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.

Cook’s Notes You can use two 4 1/2-pound birds: Stuff a half garlic head into each cavity, arrange chickens side by side in a large roasting pan, and reduce the cooking time to about fifty-five minutes.

Cook’s Notes

You can use two 4 1/2-pound birds: Stuff a half garlic head into each cavity, arrange chickens side by side in a large roasting pan, and reduce the cooking time to about fifty-five minutes.

Reviews (2)

 Add Rating & Review     6 Ratings   5 star values:        6    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       03/03/2010   WONDERFUL!! you must try this recipe, the flavor is great and the garlic from the roasting pan is so amazing, spread on a whole grain roll.... better than butter :) A plus Martha!!         Martha Stewart Member     Rating: Unrated       03/01/2009   Just perfect.I was so worried about using this much garlic (so used 50 instead ),but it made a lovely sunday roast dinner at the Jacksons :)

Reviews (2)

Add Rating & Review     6 Ratings   5 star values:        6    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/03/2010   WONDERFUL!! you must try this recipe, the flavor is great and the garlic from the roasting pan is so amazing, spread on a whole grain roll.... better than butter :) A plus Martha!!  

Martha Stewart Member     Rating: Unrated       03/01/2009   Just perfect.I was so worried about using this much garlic (so used 50 instead ),but it made a lovely sunday roast dinner at the Jacksons :)

    Martha Stewart Member

    Rating: Unrated 03/03/2010

WONDERFUL!! you must try this recipe, the flavor is great and the garlic from the roasting pan is so amazing, spread on a whole grain roll…. better than butter :) A plus Martha!!

Rating: Unrated

Rating: Unrated 03/01/2009

Just perfect.I was so worried about using this much garlic (so used 50 instead ),but it made a lovely sunday roast dinner at the Jacksons :)

All Reviews for Sixty-Clove Garlic Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sixty-Clove Garlic Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest