This week our Cellar Door Manager Therese Hicks got on the ‘iso’ band wagon and cooked up her delicious Julia Child’s Chicken Roasted with Garlic cloves.
Our Therese is quite the foodie – she loves dining out and celebrating with friends whenever she can. This year she celebrated her 60th birthday – which became the ‘festival of Therese’. COVID has interrupted this festival somewhat but, we are happy to say Therese is quick to dust herself off and she has enjoyed baking her favourite dishes at home.
Everybody needs a good recipe for roast chicken. Julia Child thought this version, served at New York’s La Tulipe during the 1980’s – and which uses an entire head of garlic per person – was so good she had to compliment chef-owner Sally Darr in person.
If you think an untrussed chicken looks wanton when roasted, as a Child did, feel free to tie the drumsticks together with string. Darr likes to leave the legs free, because shed thinks it makes for crispier skin. Gourmet Live
Please enjoy her video…sorry about the orientation, we like to say it’s a generational reminder that us oldies can be ‘techy’ when we want
FOR ROAST CHICKEN AND POTATOES:
1 Large Chicken
3 tablespoons of softened unsalted butter
2 tablespoons, chopped fresh thyme
4 heads garlic, seperated unto unpeeled cloves
FOR PAN SAUCE
1/2 cup of Oliver’s Taranga Fiano
3/4 cup chicken stock (homemade or store-bought)
1 tablespoon cold unsalted butter, cut into four pieces
1 teaspoon fresh lemon juice, or to taste
Fresh ground black pepper
Recommended Fleurieu and SA producers shopping list
Roadside garlic (amazing) opposite Swell Brewery Oliver’s Road
Prepare your palate for a textural journey with this Fiano. One minute it’s all pine nuts and cashew, the next it’s kaffir lime and fresh basil with a touch of the tropics. Drink with anything spicy, or just to spice up your life!