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Garlic Chicken United Nations

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Garlic Chicken United Nations (*)

This recipe appears in times immemorial in German newsgroups long before the www exists in today´s age and survived, yes because .... it is so yum-yum!

Ingredients:

• 1 chicken (**)
• 500 g leek, only the white parts of them, this means about 150 g
• 200 g young carrots
• 200 g fresh celeriac; modification: celery (I prefer this) or red beet (never tried)
• 42 cloves of fresh garlic
• 1 bottle dry white wine; modification: red dry wine
• 50 ml sesame oil, maybe some more; modification: a good olive oil
• 50 ml authentic balsamic vinegar, maybe some more
• 1 tea spoon sweet mustard
• 1 spoon potatoe flour, maybe some more
• salt, pepper
• 2 leaves of sage
• 10 g butter

(*) Ega-Version (Extended garlic application)

(**) original version of the ingredients: 1 (now no longer) free range chicken of lower flying hoursl

The variety of fresh vegetabeles bought at a farmer´s market are mandatory: 500 g leek, this means 150 g white parts of them net, the green parts can be used for a creme soup. 200 g young carrots, 200 g celeriac. But only really fresh products, otherwise it is better to use celery even though it is less fresh. Whoever knows to cook red beet, should not hesitate to try it with it instead of celeriac.

About 3 - 4 cloves of garlic, fresh (not the dry stuff what you can get in supermarkets, but this doesn´t need to be mentioned), really good garlic (in German we say lovingly "Knofels") it should coincidentally be exactly 42 cloves (the number is not from me).

1 bottle of dry white wine, the cook can use whatever he prefers. Something French is of course in the sense of the United Nations but as a rough guide it should be a wine what he would prefer to drink by himself ...(better to buy a second one).

50-75 ccm sesame oil, pressed of rasted seeds, 50-75 ccm original balsamic vinegar,1-2 spoons potatoe flour, salt & pepper (mill), 2 leaves of sage

Preparation:

Here we go: clean the animal (amputate neck, innards and rump) and secure the liver. With the balsamico, 2/3 of the oil, the mustard, salt & pepper mix a kind of vinaigrette soup, put at least the flour and 2 pressed garlic cloves into it. Again mix energeticly. It should become a certain viscosity because now the bird is to dab with it inboard and outboard and is to be left covered to its own for 5 hours.

Then the wine has to be opened and a glass of it poured for the cook.

Melt the butter in a small pan together with the leaves of sage and simmer it at middle heat but don´t let it burn.

Give the liver in it and sizzle it on every side 1 minute.

Depending on taste salt & pepper on it, cut a slice of bread (I prefer French bread) and polish off bread, liver and wine appreciatively.

After that, prepare the rest of the garlic cloves, they should be easy to unpack because they are really fresh, they should be whole (cut or fragmented will come off) the stuff here is vegetable and not spice that´s the way things are.

Then preheat the oven. If you have time and leisure check it every 5-10 minutes, on 225 degree otherwise 180.

While preheating of the oven, clean the leek, cut them in rings. The gauge of the rings should be conform with the average size of the garlic cloves.

Clean the carrots and slice them to coform with the average size of the garlic cloves.

Clean the celariac and divide it to coform with the average size of the pieces of the garlic cloves.

Mix the whole collection of green stuff briskly. Extricate the dead bird from the marinade (put the marinade aside, it will needed later) and fill the chicken with the green stuff. About the half of the green stuff should not fit in it. Now clean up the operation table (swab and clip, et cetera, forgotten?) and sew the wound with artistic stiches. Tie the wings and drumsticks with some kitchen twine (if you don´t have any and you don´t arrest them the legs will looks like those on the photo).

Meanwhile the oven has reached its nominal temperature and the rest of the oil has to be poured in a big pot suitable for roasting. Then attend to the chicken. Let it roast intensely about 10 minutes. Give the rest of the vegetables in with it and leave them there for 3 minutes. Deglaze it with 1/4 wine, clear the gravy by stiring it with a wooden spoon and now put the rest of the marinade in.

During the next 30-40 minutes (depends on the weight of the rooster) the animal should be so often as possible doused with the stock when the skin is getting dry, this means every 5 - 10 minutes. Fill up from time to time with the wine.

Switch off the oven, remove the bird and the vegetables, arrange it on a plate and put it back into the oven and let the oven a little bit open. If necessarry reduce the gravy in a small pot and taste it.

The artist carves the rooster during dinner, unsteady beginners should use a chain saw in the kitchen. Arrange the vegetables around the bird, serve the sauce separately.

Comments:

1.) The name of the meals should be clear: Chicken from home, wine from France or elsewhere, balsamico from Italy, sesame oil from Cina, and the garlic is also not from here.

2.) Contrary to what it seems, the smell of booze on the next day caused by the garlic keep within a limit, because only two cloves was hackled. The rest of garlic is a vegetable with flavour without penitence (if the garlic was really fresh!)

3.) This tasty dish is not the cheapest when you prefer good ingredients. A good balsamico can be many times over more expensive than a good whiskey.

4.) The animial gets a sick colour when laying in the marinade but this changes when it comes into the oven.

 

Enjoy your meal! Que Aproveche! Bon Apetit! Guten Appetit!