A Young Lady's Poulet
- 1 cup olive oil
- 1 large roasting chicken, 4 to 5 pounds
- Kosher salt and pepper
- 1 pound garlic (12 to 15 bulbs)
- 4 large baking potatoes
- Preheat the oven to 325 degrees.
- Put a large pot of lightly salted water on to boil.
- On another burner, place a large ovenproof casserole over medium heat with 1/2 cup of olive oil.
- Truss the chicken and season it all over with salt and freshly ground black pepper.
- When the oil is hot, gently slide the chicken, breast-down, into the casserole.
- Brown the chicken carefully on all sides.
- You will need to move the chicken around every two to three minutes so that the skin doesn't stick.
- The entire procedure will take about 20 minutes.
- While the chicken is browning, break the garlic into individual cloves, but do not peel them.
- When the water boils, blanch the garlic for 2 minutes, drain immediately, refresh under cold running water and set aside.
- Peel the potatoes, cut each into six pieces and set aside.
- When the chicken is brown on all sides, remove it from the casserole and push a quarter of the blanched garlic into the cavity and set aside.
- Discard the used olive oil; wipe the casserole.
- Add 1/4 cup of new olive oil to the bottom of the casserole.
- Add the remaining garlic cloves and toss so that the cloves are lightly covered in olive oil.
- Add the chicken and baste it with 2 tablespoons of olive oil.
- Place another skillet over high heat; add the remaining 2 tablespoons of the olive oil.
- When the oil is hot, quickly brown the potatoes.
- Discard the oil and arrange the potatoes around the chicken.
- Cover the casserole, put in the oven and bake for 90 minutes.
- Allow the chicken to rest at room temperature for 10 minutes before serving.
olive oil, roasting chicken, kosher salt, garlic, baking potatoes
Taken from cooking.nytimes.com/recipes/9250 (may not work)