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Roasted Chicken with Roasted Garlic Sabayon

Submitted by: Admin on 01/24/2004
1409 views
2.57 avg rating
187 votes
 
 
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Ingredients

1 Large roasting chicken, cleaned and rinsed

2 Entire heads of garlic, whole

8 Egg yolks, beaten slightly
Juice of 1/2 lemon
2 C Dry white wine
1/2 C Heavy cream, whipped to soft peaks
Salt to taste
White pepper to taste

Directions

Place chicken skin side up in roasting pan. Season to taste with salt, pepper, garlic powder. Roast at 375F degrees for 2 1/2 hours until juice of chicken runs clear and meat is no longer pink. The skin should be a golden brown.



In the meantime, Slice the top 1/3 of the garlic head, drizzle some olive oil on the cut surface.



Replace the top and drizzle more olive oil over the outside of the garlic head.



Wrap loosely in aluminum foil and roast for 30 minutes at 375F degrees, until the skin is golden and crispy and the garlic cloves inside are tender.



Remove garlic from oven and cool enough to handle. Squeeze the heads to remove the roasted garlic pulp.



Sieve the mixture into a bowl, add the lemon juice and stir in the egg yolks.



Place the yolk mixture into a large stainless steel bowl. Place the bowl over a pot of simmering water and whisk to thicken, regulating the heat by moving the bowl away from the water if it becomes too hot too fast; you don't want to end up with scrambled eggs.



When it reaches a ribbon stage consistency, add the wine and continue whisking until thick. Remove from the heat and whisk to cool slightly before folding in the whipped cream. Re-season to taste at this time.



Serve 3 to 4 tablespoons over the roasted chicken.

Additional Information

The sauce recipe makes much more than is needed for the roasted chicken.



Reserve extra sauce and store in an air tight container in the refrigerator for up to a week. Use over vegetables and other main/side dishes.

Servings

4

Calories

4

Time to prepare

45 minutes

Difficulty

Easy
 

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