Kate's Cuisine

Nov 08 2009

Emeril’s Roasted Garlic-Glazed Chicken with Lemon Herb Sauce

2 whole chickens, about 3 pounds each, well rinsed and patted dry $22.52
1 tablespoon Emeril’s Essence $0.37
2 tablespoons olive oil $0.36
4 tablespoons unsalted butter $0.24
4 sprigs fresh thyme $2.40

For the Glaze:
6 heads garlic $1.19
1/2 cup plus 2 tablespoons extra virgin olive oil $1.62
1 teaspoon salt $0.01
1/2 teaspoon freshly ground white pepper $0.01
2 large egg yolks $0.34
2 tablespoons fresh lemon juice $0.08

For the Lemon Herb Sauce
1 cup chicken stock $0.50
1 teaspoon Dijon mustard $0.04
2 tablespoons fresh lemon juice $0.08
1 tablespoon fresh chopped herbs such as basil, oregano, chives, or parsley $0.67

Total Cost   $30.43

For the Roasted Garlic Glaze:

1.) Preheat the oven to 325 degrees Fahrenheit.

2.) Cut off the top third of each head of garlic. Put them on parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle.

3.) Squeeze each head of garlic to gently release the flesh. Combine the garlic, egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and puree on high speed. Add the remaining 1/2 cup oil in a slow stream and process until the glaze is thick and smooth.

4.) Transfer to an airtight container and refrigerate until ready to use, up to one day in advance.

For the Lemon-Herb Sauce:

1.) Put the chicken stock in a small saucepan and bring to a simmer. Transfer to a blender or food processor.

2.) Add the mustard and process to blend. With the motor running, add the lemon juice, olive oil, and herbs and process until smooth. Use immediately.

For the Chicken:

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Place the chickens on a work surface and, using kitchen shears, cut out and remove the backbones. With a sharp knife, cut each bird in half through the breast. Remove the breast and rib bones. Cut away the wing tip and second joint of each wing bone, leaving the last joint intact. Cut into the thigh and remove the bone.

3.) Season the chickens on both sides with the Essence. Heat 1 tablespoon of the oil in each of two large ovenproof skillets over medium-high heat. Place the chickens side down in the hot pans and sear for only 6 minutes.

4.) Remove from the heat, add 2 tablespoons of butter and 2 sprigs of thyme to each pan and place in the oven. Roast for 16 minutes. Remove from the oven and carefully turn the chicken halves with tongs. Brush the skin sides of each chicken with the garlic glaze and roast skin sides up until the skin is crisp, about 10 minutes longer. Remove from oven and spoon the lemon-herb sauce over the chicken.

5.) Serve and enjoy!

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