Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Whole Roasted Chicken with Roasted Garlic and White Wine Jus
- Ready in: 20 minutes prep; 90 minutes in oven
- Serves: 4
- Complexity: medium
The most important role of garlic, of course, is as an ingredient. Where to use garlic is like asking where one should use butter: everywhere.
- 3–4 lb whole chicken
- 2 tb. Dijon mustard
- vegetable oil
- salt and pepper
- fresh herbs: thyme and rosemary are classics
- 1 lemon, quartered
- 1/3 cup white wine
- 8 garlic cloves, separated from each other but skin intact
- 4 large carrots, peeled and sliced lengthwise
Preheat oven to 325 °F. Place the whole chicken in a roasting pan and remove any extra parts (liver, neck) from cavity. Place neck on the pan, if included, and reserve rest of organs for other use. Rub mustard all over the skin of breast and legs. Drizzle a little oil on breast and then generously salt and pepper entire bird. Place herbs and two of the lemon quarters in the cavity and place in the oven.
After roasting for approximatley 20 minutes add carrots, garlic, and remaining lemon quarters, being sure to toss them with some oil from the pan so they do not dry out. Return to the oven. Keep an eye on the carrots and garlic. You want them to soften and brown but not burn. This can take anywhere from 20 to 40 minutes. If they look done before the bird is, remove them from the pan with a slotted spoon and set aside.
The chicken should take between 60 and 90 minutes to cook. It is done when a knife cut into the thigh shows the juices running clear or when a thermometer in the breast reads 160 °F.
Remove the pan from the oven and put all of the ingredients on a different plate except for the neck. If there is a large amount of grease in the pan, remove the excess with a spoon. Place the roasting pan on the stove over a medium flame and deglaze with the white wine. Stir all of the brown bits off the bottom of the pan into the sauce. Turn off the heat and take three to four of the roasted garlic cloves and squeeze the garlic from their paper skins into the sauce. Taste your sauce and add extra salt and a squeeze of the roasted lemon, if desired. Cut the chicken into portions and serve with the carrots, remaining garlic, and generous drizzle of pan sauce.