Garlic-rosemary Roast Chicken With Jus

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 1/2 cup table salt
• 10 garlic cloves, unpeeled
• 3 sprigs fresh rosemary
• 1 whole chicken
• 2 teaspoons fresh rosemary, minced
• 2 medium garlic cloves, minced
• 1/8 teaspoon table salt
• 1 ground black pepper
• 1 tablespoon extra virgin olive oil, plus more
• extra virgin olive oil, for brushing chicken
• 10 garlic cloves
• 1/2 teaspoon extra virgin olive oil
• 1 3/4 cups low sodium chicken broth
• 1/2 cup water
• 1/4 cup semi-dry or dry wine
• 1 sprig fresh rosemary
• salt and pepper

Recipe

• 1 combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
• 2 pound with meat pounder or rolling pin until garlic is crushed.
• 3 transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
• 4 add 1 1/2 quarts cold water, stir until salt is dissolved.
• 5 submerge chicken in brine and refrigerate 1 hour. meanwhile, make paste.
• 6 stir all paste ingredients together in small bowl, let rest.
• 7 remove chicken from brine and pat dry with paper towels.
• 8 adjust oven rack to lower-middle position and heat oven to 450 degrees.
• 9 spray roasting pan and rack with non-stick cooking spray.
• 10 rub about 1 1/2 teaspoons of paste in cavity of chicken.
• 11 carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
• 12 rub all sides of chicken with 2 teaspoons oil and season with pepper.
• 13 toss 10 garlic cloves with 1/2 teaspoon olive oil.
• 14 scatter in bottom of pan.
• 15 set chicken breast-side down on prepared v-rack and roast 15 minutes.
• 16 after 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. rotate chicken breast-side up; brush breast with 1 teaspoon oil.
• 17 add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
• 18 tip chicken to allow juices in cavity to run into roasting pan. transfer chicken to large plate.
• 19 remove roasted garlic cloves to cutting board.
• 20 using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
• 21 allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
• 22 using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
• 23 transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
• 24 add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
• 25 carve chicken and serve with jus.