CELEBRATE 'POULTRY DAY' with FORTY-CLOVE GARLIC CHICKEN & ROASTED GARLIC SMASHED POTATOES

"Poultry is for the cook what canvas is for the
painter."

~ Brillat-Savarin

( http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin )

FORTY-CLOVE GARLIC CHICKEN

~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy, The Garlic Capital of the World --

" ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers)

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1 plump chicken (a capon would be lovely) rinsed & patted dry

40 cloves of garlic

1/4 cup extra-virgin olive oil

4 stalks of celery and leaves

1 bunch of minced parsley

1 Tbsp. thyme

1 Tbsp. rosemary

1 lemon

2 bay leaves

1/2 cup dry white wine

1/4 cup vermouth

coarse salt & freshly cracked pepper

Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt & pepper.
Place bird in roasting pan surrounded by garlic. Cover with remaining olive oil, wine and vermouth. Sprinkle with parsley.
Roast for 20-30 minutes at 400-degrees until bird starts to brown. Reduce heat and roast for another hour or until cooked.
Serve the soft, buttery garlic cloves on crusty French bread, the remaining garlic in Roasted Garlic Smashed Potatoes with a side of steamed buttered broccoli splashed with lemon juice, salt & pepper.

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ROASTED GARLIC SMASHED REDSKINS

(serves 4-6)

2 1/2 pounds scrubbed red-skin potatoes (about 16 medium)

1 head ROASTED garlic

1 cup sour cream

4-6 Tbsp. unsalted butter

2 Tbsp. chopped fresh chives

2 tsp. white pepper

coarse salt to taste

Simmer potatoes until very tender, about 30 minutes. Drain well but do not peel. Transfer to large bowl, add butter and approximately 1 head of peeled roasted garlic.
On low speed, mash with electric mixer. Beat in sour cream, chives, salt & white pepper. Leave chunky.

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