Drunken Rosemary Garlic Chicken

  

This was something I made a few years back, but "lost" it in draft mode. Here's for the carnivores!

Ready to be roasted

Ingredients

• 2 whole chicken thighs and legs with skin on- trim the excess fats around and between skin and meat; half or whole chicken can be substituted
• Enough white wine to submerge chicken in
• 6 cloves garlic- mashed and roughly cut
• Leaves from 2 sprigs fresh rosemary
• 1/3 cup prepared olive oil
• 2 tbs butter, room temperature
• Zest and juice of half a lemon
• Freshly ground black pepper
• Sea/kosher salt
• Sugar
• 1 tbs chopped fresh chili (optional)- Thai, long red, habanero,...
• 1 tsp mushroom or chicken buillon

Directions

1.  Soak the cleaned chicken in a white wine bath for at least 1 hour.

2.  In the meantime, roast the garlic with olive oil- in garlic roaster or makeshift one wrapping them up in a double layer of aluminum foil- for 20 minutes on 250 degrees oven. Take garlic out to cool then turn oven up to 350 to preheat for baking chicken.

3.  Strain the wine out and discard.

4.  Juice the lemon and mix in the mushroom or chicken buillon and olive oil.

5.  Peel the skin along one end of the chickens to reveal the meat without removing the skin completely. 

6.  Massage the lemon juice mixture into the meat.

7.  Rub and spread the rosemary, soft roasted garlic, and butter uniformly over the meat.

8.  Sprinkle the lemon zest, fresh chili, black pepper and salt next.

9.  Pull the skin back over the meat, then sprinkle more black pepper and salt. 

10.  Bake uncovered in oven initially at 350 degrees for 15-20 minutes.

11.  Scoop out all the liquid that the chicken has so far released. Set the liquid aside to make basting liquid. 

12.  Turn the heat down to 275 degrees and continue to bake.

13.  Basting Liquid: Add about 1/2 cup of white wine and 1 tbs sugar to the saucepan and reduce the mixture down to almost half its volume so it's thicker and the flavor more concentrated. Season to taste. Use this concentrated sauce as basting liquid.

14. Baste and check on the chicken every 10 minutes or so till done approximately another 15-20 minutes. If  the skin is not golden brown, switch to broiler for 5 minutes to brown the skin.

15.  Let chicken rest so the juice can settle in the meat before serving.

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