Chicken with Sherry Vinegar and Garlic

By The Canadian Living Test Kitchen

101 people added this to their Recipe Box

Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	313313 cal
pro	35 g35g pro
total fat	16 g16g total fat
sat. fat	4 g4g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	126 mg126mg chol
sodium	661 mg661mg sodium
% RDI:	-
calcium	33 calcium
iron	1616 iron
vit A	88 vit A
vit C	22 vit C
folate	99 folate

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The garlic spice mixture slipped under the chicken skin infuses the bird with flavour. A splash of sherry vinegar crisps the skin and adds an elusive tang to the sauce. We recommend air-chilled chickens.

Ingredients

2 2chickenchickens, (each about 3-1/2 lb/1.75 kg)
1/2 cup sherry vinegar 1/2 1/2cup cupsherry vinegar or cider vinegar
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 cups chicken stock 2 2cups cupschicken stock
Garlic Paste:
8 cloves of garlic 8 8clove garliccloves of garlic
1 tsp salt 1 1tsp tspsalt
2 tbsp sherry vinegar 2 2tbsp tbspsherry vinegar or cider vinegar
4 tsp Dijon mustard 4 4tsp tspDijon mustard
2 tsp paprika 2 2tsp tsppaprika or dried thyme
1 tsp pepper 1 1tsp tsppepper

Preparation

Garlic Paste: On cutting board and using chef's knife, mince garlic; sprinkle with salt. With flat side of knife, mash to form paste; place in bowl. Add vinegar, mustard, paprika, thyme and pepper; stir to combine. Set aside.

Starting at neck end of each chicken and working with hands between skin and breast, gently lift skin from breast, being careful not to tear. Lift skin away from thighs and legs. Using fingers, spread half of the garlic mixture over breast beneath skin of each chicken, working forward to legs. Tie legs together; tuck wings under back. Place on rack in large roasting pan. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Roast in 400°F (200°C) oven for 45 minutes. Pour vinegar over chickens. Roast until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C), about 45 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving or cutting into 4 or 8 pieces.

Skim fat from pan juices. Whisk flour into juices; cook over medium-high heat, whisking, for 1 minute. Whisk in chicken stock; reduce heat and simmer, whisking, until thickened, about 5 minutes. Strain into warmed gravy boat; serve with chicken.

Source : Canadian Living Magazine: November 2004