When looking to bring up that boring chicken, a little black garlic salt and some whole cloves can add the “WOW” factor.
1 Roaster/Fryer Chicken
1 large onion, medium dice
3 medium carrots, medium dice
Half a head of celery, medium dice
1 regular garlic clove, roughly chopped
5 Obis One black garlic cloves
4 sprigs of sage
4 sprigs of thyme
2 bay leaves
½ stick of butter, softened
1 cup Marsala wine
2 cups chicken stock
1 TBSP plus 1 tsp Obis One Black Garlic Salt
½ TBSP Black Pepper
Preheat the oven to 450 degrees Fahrenheit. Pull the chicken from the refrigerator 30 minutes to an hour before roasting and pat dry.
Place the vegetables and half of the herbs in a roasting pan or casserole dish (at least 2” deep). With the remaining herbs, 1 TBSP black garlic salt, and black pepper make a compound butter by combining all the ingredients with the butter in a bowl and stirring to combine. Rub the compound butter in the cavity, under the skin of the breasts, and over the entire surface of the bird. Sprinkle the remaining teaspoon of garlic salt on the breasts of the bird.
Place the bird in the roasting pan on top of the vegetables and roast for 15 minutes at 450°F, then turn the oven down to 350°F and continue to roast allowing 10 minutes per pound. Once roasting has finished, remove the chicken and place on a cutting board to rest. Meanwhile, add the wine to the roasting pan and reduce by half, add the chicken stock and again reduce by half. Place the sauce in a blender and blend until smooth, adjusting seasoning as needed. Slice the chicken and serve with sauce over potatoes and carrots. mend making this soup a day ahead of time and allowing an over-night chill to meld the flavors, you’ll be thanking yourself. When ready to serve, garnish with some roughly chopped parsley.