In 2012, my husband, Bert, planted garlic for the first time. Apparently you have to plant it on or near Anzac Day for best results. In December 2012, we harvested the crop and he put aside some garlic cloves to sow for the following year. We have just harvested those and we have a wonderful crop of fat, juicy garlic bulbs.
CHICKEN WITH 40 CLOVES OF GARLIC (serves 4)
2 tablespoons of extra virgin olive oil
1 large chicken, about 1.6kg
1 onion, chopped
1 stick of celery, chopped
A small bunch of thyme or rosemary, leaves picked
2 bay leaves
40 cloves garlic unpeeled (about 4 heads)
300ml of white wine
300ml of chicken stock
- Preheat oven to 190.
- Wash the chicken inside and out and pat dry with a paper towel.
- Cut the lemon in half lengthways and place in the cavity of the chicken with the bay leaves.
- Tie the legs together with kitchen string to secure, then rub all over with the olive oil and sprinkle with the thyme or rosemary.
- Place the chicken in a large frying pan, add the garlic cloves, stock and wine and bring to the boil on the stovetop over medium heat.
- Put the onion and celery in the bottom of a casserole dish, put the chicken on top, cover with a lid and transfer to the oven for 1 hour and 10 minutes.
- Remove lid and roast for a further 20 minutes or until the chicken is golden brown.
- Remove the chicken from dish and set aside to rest.
- Use a slotted spoon to remove about 16 of the garlic cloves and set aside.
- Put the juices in a pan on the stovetop over high heat and simmer for 5-6 minutes to reduce to a sauce, pressing the garlic to release the flavour. Strain.
- Serve the roast chicken with the reserved garlic cloves and drizzle with a little sauce.