My mayonnaise addiction is showing again. I don’t know what possessed me to roast two entire heads of garlic, mix them with some homemade mayonnaise and spread the resulting garlicky wonderfulness all over a chicken, but boy, oh boy – am I glad I did. The results were a marvelously brown, moist and delicious bird.
If you have mayonnaise-hating family members, don’t tell them how you prepared this dish, because they’ll never, ever know – all you taste is a mellow richness. Don’t skimp on the salt, or forget the apple either; it helps achieve the beautiful moistness and lends it’s own subtle flavor.
Then grab the nearest 16-year-old boy and make him pose with a drumstick while you take photos. An absolutely necessary step.
Garlic Mayonnaise Roasted Chicken
serves 6 – 8
2 heads garlic
1 tablespoon olive oil
1/2 cup mayonnaise, preferably homemade
1 medium Granny Smith Apple, quartered
3 pounds whole young roasting chicken
Preheat the oven to 400 F.
Slice off ¼ to ½ inch of the tops of the garlic with a sharp knife, exposing the individual cloves. Rub each headwith ½ tablespoon of the olive oil, then wrap loosely in aluminum foil. Set the foil-wrapped heads of garlic in the oven and bake for 30 to 35 minutes, or until the cloves feel soft when gently pressed. Remove the garlic from the oven and set aside until cool enough to handle.
Gently squeeze each clove of garlic into a small bowl and mash thoroughly with a fork. Add the mayonnaise and mix until well blended. Set aside.
Increase the heat of the oven to 450 F.
Remove the giblets and neck from the cavities of the chicken if necessary; rinse with cold water and pat dry. Carefully slide your fingers between the skin and the breast meat, loosening the skin (don’t worry if it tears slightly). Smear about half of the mayonnaise beneath the skin of the chicken.covering as much area over the breast as possible and pushing it down towards the dark meat. Insert the quartered apple into the cavity and sprinkle the surface liberally with the salt, about 2 teaspoons worth. Truss the chicken; rub the remaining mayonnaise over the outside of the bird.
Place the chicken breast-side up on a rack in a shallow roasting pan; place in the oven and bake for 20 minutes. Reduce the heat to 375 F and continue roasting for 1 to 1 ½ hours, or until the juices run clear when you prick the thigh with a fork or knife. Remove the chicken from the oven and allow it to rest for 10 minutes before carving.
Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday