Black Garlic Roast Chicken & Gravy

If you are looking for a Sunday roast with a bit of a twist I recommend you try my black garlic roast chicken & gravy. This unique roast utilises the mild and distinctive flavour of the black garlic by using a garlic butter rub that is placed under the skin. Parma ham is then placed over the breast to keep the meat lovely and moist. Finally it’s finished with my very special black garlic gravy.

Method

1. Pre-heat oven to 200C / 390F
2. Stuff chicken cavity with thyme and a whole black garlic clove (unpeeled).
3. Carefully loosen the skin around the neck of the chicken and lift skin from the breasts.
4. Crush black garlic and combine into the butter.
5. Spread the black garlic butter all over the chicken breasts under the skin being carful not to break the skin.
6. Lay the parma ham all over the chicken, making sure to completely cover the legs and the breast.
7. Cook chicken in the oven for 40 minutes.
8. Remove parma ham (this can be used to crumble over your vegetables).
9. Cook for a further 40 minutes or until juices run clear.
10. Remove whole black garlic bulb from cavity.
11. Place chicken to one side and cover with foil allowing the meat to rest.
12. Slice garlic bulb lengthways and extract all the cloves.
13. Melt butter on a medium heat adding all the black garlic cloves.
14. Crush down the black garlic cloves while butter melts.
15. Add chicken stock and verjuice.
16. Bring to a light simmer continuing to crush down black garlic cloves so they are mixed through.
17. Combine corn flour with 1 tablespoon of cool water and form a paste.
18. Add paste to mixture and whisk continuously until it thickens.
19. Gravy can also be passed through a sieve to make it smooth. (I like the small pieces of black garlic in the gravy).
20. Carve chicken and serve with roast potatoes, vegetables and  a generous amount of the black garlic gravy.

 

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