A healthy dose of garlic is good for what ails you – especially in the middle of winter. And if anyone in your house is fighting the flu, the leftover carcass makes a pretty fab soup – especially when there’s some meat left clinging to the bones.
Roasted Chicken with 40 Cloves of Garlic
1 chicken (about 4 lbs.)
olive or canola oil
salt and pepper
2 heads garlic, cloves separated and peeled
half a lemon
Preheat the oven to 450°F. Let the chicken come to room temperature, then put it into a roasting pan (or large cast iron skillet) and pat it dry with paper towels. Drizzle the skin with oil, sprinkle with salt and pepper and massage into the skin, coating it well.
Stuff the lemon and garlic cloves inside the cavity of the chicken.
Roast the chicken for 20 minutes, then turn the heat down to 375ºF. If you want to baste it you can, whenever you think of it, but it’s not necessary. Roast the chicken for another 50-60 minutes, until it’s deep golden, the drumsticks wiggle in their sockets, and the juices run clear when pierced. Tip the pan to let the juices from the cavity run out – if they are red, it needs to be cooked longer.
Tent the chicken with foil and let it stand for 10 minutes before carving it. While it’s resting, pour the pan juices out into a skillet, with the cooked cloves of garlic. Toss the lemon, set the pan over medium-high heat and mash the roasted garlic with the back of a fork. Spoon off any fat from the surface and serve the drippings, with chunky garlic, over the roast chicken.