Chef Bill Poirier
Sonsie, Boston
Yield: 4 portions
Garlic cloves, peeled 40
Onion, diced 1/4 cup
Parsley leaves 1/4 cup
Fresh rosemary 1/8 cup
Bay leaves 2
Cracked black pepper 1 Tbsp.
Lemon, roughly chopped 1/2
Olive oil 1/2 cup
Broiler chickens, 3-lb. each 2
Salt to taste
Freshly ground black pepper to taste
Garlic cloves, unpeeled 40
Mashed potatoes 4 cups
Roasted autumn vegetables as needed
Chicken jus 8 oz.
Fresh thyme garnish
Parsley, chopped garnish
In food processor, puree peeled garlic, onion, herbs, pepper and lemon. Stir in oil. Rub chickens with paste, inside and out. Place in plastic bag and refrigerate 1 to 2 days.
Remove chicken from marinade. Season with salt and pepper. Truss to maintain shape during roasting. Roast on pan at 350F in convection oven 45 minutes to 1 hour.
Toss unpeeled garlic cloves with additional olive oil. Add to chicken for final 15 minutes of roasting. When done, hold in walk-in, covered, until service.
Per order:
Carve 1/2 chicken and reheat on sizzle platter in 400F oven, about 5 minutes. Mold 1 cup potatoes in ring mold in center of plate. Rest chicken against potatoes. Scatter vegetables around plate. Scatter garlic cloves on vegetables, chicken and potatoes. Dress with 2 oz. jus. Garnish with thyme and parsley.