Sunday, May 13, 2012

Chicken Stuffed with Garlic and Coriander

Somewhere along the way this year, I lost my fear of roasting a whole chicken. This is a logical thing, because I'd roasted a turkey previously more than a few years ago with success. This is also a practical thing, because the grocery store likes to put whole chickens on sale and it really is easy to just chuck the whole thing in the oven than cut it up (although the person stuck carving may disagree). This recipe gives a very moist bird with just a little bit of something extra from the garlic and spices.

One year ago: Asian-inspired Porcini Risotto
Two years ago: Spring Time Risotto

Chicken Stuffed with Garlic and Coriander (from Moro)

1 chicken
olive oil
juice of 1/2 lemon
3 garlic bulbs
40 saffron threads
1 small bunch fresh cilantro, roughly chopped
1 1/2 tsp ground cumin
3 tsp olive oil

1. Break up garlic cloves, but don't peel. Place in saucepan, cover with milk and simmer for 25 minutes.
2. In a small bowl, combine saffron with 2 - 3 tbsp of hot garlic milk and let sit.
3. Drain rest of milk, squeeze garlic out of each clove, and mash to a puree.
4. Add saffron and milk, coriander, cumin, and olive oil to garlic and stir together. Season to taste with salt and pepper.
5. Gently ease skin of chicken away from breast and thigh. Place garlic paste under skin until area is as filled as possible. Place any extra in the cavity.
6. Preheat oven to 425F.
7. Season outside of chicken with a drop of olive oil, salt, and pepper. Place in roasting tin and roast, basting, for about an hour or until juices run clear. Let rest for 10 minutes loosely covered in foil.
8. If desired, skim off fat from roasting tray and pour 100ml water in with lemon juice, salt, and pepper. Place over medium heat, bring to a boil, and scrape off bottom. Serve with chicken.

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