Roast Chicken with garlic thyme & red wine reduction

Barrie-20121122-06753

Here is what I used to make this beautiful chicken

  • 2 – 4-5lb Chickens Cleaned & Rinsed
  • 40 or 50 peeled garlic cloves (4-5 heads)
  • 2 cups water
  • 1 cup your favorite red wine ( I used Corte Majoli Amarone della valpolicella)
  • 3/4 cup olive oil
  • 1/2 sweet white onion
  • 1/4 lb salted butter
  • 2 large bunched thyme
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper

Hickory chips or pellets

Preheat your pellet grill to 325F or create an indirect fire zone on your gas or charcoal grill.

Fill each cavity of the chickens up with 20 garlic cloves. Insert a few sprigs of thyme and place 1/4 whole piece of onion at the cavity opening to seal in the garlic and thyme.

Place the birds on a BBQ safe pan and sprinkle the remaining thyme and garlic cloves around the birds.

Use your hand to separate the skin from the breast meat. Spread the butter out on the breast and pat it down with the skin.  Its messy work but well worth it.

Slather the birds with the olive oil and generously season with salt & pepper.

Fill the pan with the water and the wine. Place on the BBQ and grill until the internal temperature of the breast registers 155F and the thigh meat is 175F approximately an hour.

When the chicken is done remove and rest covered in foil.

Strain pan juices into a pan. Squish the garlic through the strainer to add to the sauce. Bring to a simmer skimming off fat and serve with the chicken. Absolutely delicious.

Make sure to make 2. You will want leftovers.

 

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