Whole Chicken with 40 Cloves of Garlic Gravy
It sounds like a ton, but the garlic cloves in this classic French recipe mellow and melt into a delicious sauce as they cook. Save on prep time by buying pre-peeled garlic; look for it in the produce department where fresh herbs are sold. For the most accurate cook time, buy a chicken as close to 4 pounds as possible – any larger and it may not fit in the Instant Pot.
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Ancient Remedies
Used for both culinary and medicinal purposes by ancient civilizations like the Egyptians and Babylonians, garlic has been shown to help balance blood pressure and total cholesterol levels for those with high blood pressure and cholesterol.
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Ingredients
- 1 4-lb whole chicken, legs tied together and wings tucked behind
- 2 tsp herbes de Provence or Italian seasoning (TRY: Simply Organic Italian Seasoning)
- 1/4 tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1 tbsp extra-virgin olive oil (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 40 cloves garlic, peeled (about 3/4 cup)
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth + additional as needed
- 2 tbsp potato starch
- 2 tbsp cold water
Preparation
MAKE IT FAST
1. Rub chicken inside and out with herb blend, salt and pepper.
2. On the Instant Pot, select Sauté, adjust the heat to Medium/Normal and add oil. Add garlic and cook, stirring frequently, until fragrant and browned in places, 3 minutes. Add wine and simmer for 1 minute. Add broth to the pot and press Cancel. Place the chicken on a trivet with handles and place in the pot. Lock on the lid and set release valve to seal, select Pressure and set to More/High; adjust cooking time to
3. When time is up, quick-release the pressure. An instant-read thermometer should read 165°F when inserted into thickest part of thigh and breast. (NOTE: If chicken is not done, select Sauté, adjust to More/High and cover with a regular pan lid. Simmer, checking every 5 minutes, until chicken reaches temperature.)
4. Preheat broiler to high and adjust oven rack so that it is 6 inches below broiler element. Carefully remove chicken on the trivet from pot. Transfer chicken to a foil-lined baking sheet. Broil chicken, rotating pan once, until skin is browned, about 3 minutes. Set on a serving platter and loosely tent with the foil used to line the baking sheet.
5. Pour cooking liquid through a sieve into a large glass measuring cup (or gravy separator) and let stand for a minute to allow fat to float to the top. Skim off fat and discard. Pour 2 cups of the defatted liquid back into the pot and stir in garlic. (Add chicken broth if you don’t have 2 cups liquid.) Reserve remaining cooking liquid for another use. Select Sauté and adjust to Medium. In a small bowl, mix potato starch with water. Add to pot, and cook, whisking frequently, until thick and bubbly, 2 minutes.
6. Carve the chicken and serve with sauce.
MAKE IT SLOW
1. Rub chicken inside and out with herb blend, salt and pepper.
2. To a 4½- to 7-quart slow cooker, add garlic, wine and broth. Place chicken in slow cooker and drizzle with oil. Cover and cook on low for 6 to 7 hours, until internal temperature reaches 165°F when a thermometer is inserted into thickest part of breast and thigh.
3. Follow Steps 4 and 5 under “Make It Fast” to finish off chicken under the broiler and make the sauce.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 635
- Carbohydrate Content 16 g
- Cholesterol Content 190 mg
- Fat Content 34 g
- Fiber Content 1 g
- Protein Content 63 g
- Saturated Fat Content 9 g
- Sodium Content 361 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 14 g
- Polyunsaturated Fat Content 7 g