Preheat oven to 425. Clean chicken, dry and let stand at room temperature 20 min. Smear 5 tablespoons butter under skin and over outside of chicken. Season with salt and pepper. Tie legs together and put in roasting pan, breast side up. Cook 20 minutes. Wash 1 head cauliflower and separate into florets. Crush the peeled cloves of one head of garlic. Distribute garlic and 5 quartered shallots around the chicken. Top with cauliflower and 4 carrots (peeled and sliced). Drizzle with 1 cup cold water. Lower temp to 350 and cook basting the bird and veggies with cooking 2-3 times for another 20 minutes. Scatter 1/2 cup coarsely chopped hazelnuts over the cauliflower and cook for another hour, basting every 10 minutes or so. Transfer to serving dish. and let stand 10 minutes. Surround chicken with veggies. Pour juices over it, garnish with parsley.
No comments:
Post a Comment