Garlic Rosemary Roast Chicken With Jus

Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. the garlic is not overpowering- the chicken gets a very nice balance of flavors. we like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. prep time includes brining time. from america's test kitchen.

Steps

Combine salt , garlic , and rosemary in zipper-lock bag.

Seal , pressing out air.

Pound with meat pounder or rolling pin until garlic is crushed.

Transfer to large container or stockpot , stir in 2 cups hot water , let stand 10 minutes.

Add 1 1 / 2 quarts cold water , stir until salt is dissolved.

Submerge chicken in brine and refrigerate 1 hour.

Meanwhile , make paste.

Stir all paste ingredients together in small bowl , let rest.

Remove chicken from brine and pat dry with paper towels.

Adjust oven rack to lower-middle position and heat oven to 450 degrees.

Spray roasting pan and rack with non-stick cooking spray.

Rub about 1 1 / 2 teaspoons of paste in cavity of chicken.

Carefully loosen skin over breast and thigh on each side.

Slip half of remaining paste under skin on each side of breast , then , using fingers , distribute paste over breast and thigh.

Rub all sides of chicken with 2 teaspoons oil and season with pepper.

Toss 10 garlic cloves with 1 / 2 teaspoon oliv.

Ingredients

table salt, garlic cloves, fresh rosemary, whole chicken, ground black pepper, extra virgin olive oil, low sodium chicken broth, water, dry white wine, salt and pepper