40 Cloves Of Garlic Roast Chicken

Step 1: Preheat oven to 180C/160C fan-forced and drizzle oil in a large flameproof roasting pan.

Step 2: Cut 2 garlic bulbs in half crossways and place in prepared pan cut-side up.

Step 3: Remove garlic cloves from remaining whole bulb and bruise with the back of a knife.

Step 4: Combine butter, onion and thyme in a small bowl and season with salt and pepper and rub 1 tablespoon butter mixture into the cavity of each chicken and place the bruised garlic cloves in each cavity and using your fingers, gently lift the skin away from the breast meat on each side of 1 chicken, to form 2 pockets. Gently stuff 1/3 of the remaining butter mixture under skin and repeat with the remaining chicken and half the remaining butter mixture.

Step 5: Tie chicken legs together with kitchen string to secure and tuck the wings under chicken and rub chickens all over with the remaining butter mixture.

Step 6: Place chickens on and around garlic in pan. Pour half the stock into pan and roast for 1 hour or until juices run clear when thickest part of each chicken is pierced with a skewer.

Step 7: Transfer chickens and garlic to a large serving plate with sides and cover loosely with foil and set aside to rest.

Step 8: Meanwhile, strain juices from pan into a heatproof jug and discard fat from surface, reserving 2 tablespoons and then return reserved fat to pan and place pan over medium heat and now add flour and cok, stirring and scraping base constantly, for 1 minute.

Step 9: Gradually stir in reserved pan juices, vinegar and remaining stock and bring to the boil and cook, stirring, for 3 to 4 minutes or until mixture thickens slightly and pour into a serving jug.

Step 10: Make Green Salad with Lemon Mustard Dressing - Place lemon juice, oil, mustard and sugar in a small bowl and whisk to combine well and place salad leaves and witlof in a large serving bowl and drizzle over dressing and toss gently to coat salad.

Step 11: Uncover chicken and garlic and drizzle with gravy and sprinkle chicken with extra thyme and serve with green salad and crusty bread.