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    Gifts for the Gourmand.

    Garlic/Sun Dried Tomato Slow Roast Chicken

    I was in the mood for a roast chicken so I went to my butcher and he had some nice plump fresh birds I got one that weighed around four pounds. When I returned to my abode I scoured the larder to see what I had since I didn’t want the old stand-by type roast chicken. I had some garlic that had to be used and found some sun dried tomato I forgot I had, shame on me. This recipe might seem a little tedious and time consuming but I think you will agree it’s worth the effort.

    You will need:

    One fresh whole chicken – as mentioned above mine weighed in at around 4 pounds but in this case weight doesn’t matter.
    Slivered Garlic – I used two cloves make sure that you slice them as thin as possible so they more or less melt when roasting.
    Sun Dried Tomato – I used approximately four halves again sliced/julienned as thinly as possible.
    Olive Oil – Enough to coat the tomato and garlic
    Sea Salt/Ground Pepper – to taste.

    Preheat oven to 450 degrees F. Now you will need to loosen the skin on the bird this is done by carefully working your fingers in between the skin and the meat. I usually wear a pair of gloves for this but it’s not necessary as long as you completely wash your hands afterword. Don’t rush this or you will punch a hole or two in the skin, make sure you work around the breast and leg/thighs. Dry the bird thoroughly. Combine the garlic and tomato with the oil and salt/pepper.

    Now the fun part. Take several garlic slivers and tomato pieces and insert between the skin and flesh. Continue with this process until all of the garlic and tomato has been used. You want to make sure it’s distributed evenly and all over the bird. Rub a little olive oil on the skin and season lightly with salt and pepper. Place bird in an oven proof pan and put it into the oven, immediately turn the temperature down to 325 degrees F. The initial high temperature will set the skin and start the browning process. Roast the bird until a thermometer inserted into the thigh meat reads 165 to 170 degrees F. Put bird on a platter or carving board, loosely tent with foil and let it rest for 10 minutes. Carve and enjoy!

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