Roasted Garlic Chicken

Alright so this is another recipe I found and heavily modified, which effectively made it my own. It involves a TON of garlic peeling, so I would advise you either enlist friends to help you shuck that garlic or that you buy PRE-PEELED stuff. It is a delicious little bugger and the leftovers can be made into a salad which I will be posting later. ;)




Ingredients
1 whole fryer chicken
40 cloves garlic (holy crap) peeled
1 white onion
1/2 cup sweet white wine (pinot grigio or sweeter)
1/4 cup sweet vermouth
1/4 cup olive oil
4 stalks celery (1/2 -to 1-inch pieces)
2 tbsp oregano
1 lemon
salt and pepper
garlic salt

Preheat oven to 400. Also: START PEELING THAT GARLIC. It took me 1/2 an hour alone. Meanwhile my fiance read cosmo behind me. Awkward.

Once that madness is over, take the gizzards out of your chicken and, if you want, rinse him. Mine was really clean and I like the chickeniness, so I was okay without washing it. Put him in a shallow baking pan. I would extremely recommend a glass one cause my metal one was ruined after this. Then again, I own crap.

Cut the onion into quarters, and slice 1/4 of the onion into two-inch pieces. Put the other 3/4 in the poor sucker's hole. This will ensure flavor throughout.

Now pour the white wine over the little guy. Then the vermouth. Next, the olive oil.

Then decorate him with the oregano. On top of that, layer as much garlic salt as you'd like. I like a ton, as you know. The salt and pepper will be the final layer.

Cut the lemon and squeeze it over your dolled-up bird. Finally, sprinkle the garlic cloves, celery, and remaining onion on top of the chicken. It's definitely okay if most of it is just lying around it, because the baking process will cause enough garlic smell to intoxicate your chicken.

Place the bird in the oven and make a foil tent over him. I'd say cover it as tightly as you can get it.

Cook for approximately 30 min. per pound. Ours was 4 pounds, so we took 2 hours. For the first hour to hour and a half, keep him in the tent. The last hour or or and a half, remove the tent so that you can char the skin. Ocassionally, baste the bird with the juices around him. Honestly, I did this about every 15 minutes.

And then you get a yummy chicken! I would HIGHLY recommend you serve it in the juice because it is OH SO GOOD.