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Roasted Chicken with Garlic and Onions

Ingredients

Watch its video

Serves 4 to 6

2kg fresh whole chicken
150g unsalted French butter
4 heads garlic, with skin or without skin
1kg whole white or brown onions
Fresh thyme
Dried bay leaf
Fresh rosemary
Sea salt and freshly cracked black pepper


For the polenta
125g polenta 
½ liter water
2 soup spoon olive oil
1 soup spoon salt
100ml single cream 35%
50g mascarpone

Cooking Method

  1. Pre-heat oven to 220ºC. Prepare the chicken by removing the wings, neck and wish bone then tie with butcher’s string.        
     
  2. Peel the onions, wash and cut into petals.
     
  3. Heat up a pot large enough to hold the chicken and which will fit into the oven. Turn it to high heat.
     
  4. Season the chicken well with salt and pepper. Then add 100g of butter in the pot and wait until it turns brown-hazelnut colour.
     
  5. Place the chicken into the pot, breast side down, and sear for about 2 minutes. Turn the chicken around with the help of a meat fork.
     
  6. Add all the onions, garlic cloves, remaining butter and fresh herbs.
     
  7. Transfer pot into the oven and let it roast for an hour. Baste the chicken every 15 minutes.
     
  8. Let the chicken rest in the pot for 10 minutes before carving and serving. 


For the polenta

  1. Bring water, salt and olive oil to a simmer in a small
    pot.
     
  2. Add the polenta and keep stirring for 10 minutes.
     
  3. Add cream and mascarpone to get a nice creamy texture. 

Recipe by Patrick Heuberger,  Huber's Butchery. Copyrights (C) Huber's Butchery

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