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Winemaker's Notes

Food Pairings & Recipes

Garlic and Herb Roast Chicken



INGREDIENTS
11 lbs whole chicken (remove neck, heart and liver from inner cavity)
1/2 lemon
2 sprigs rosemary
2 Tbls Canola oil
4 carrots (peeled and cut into four pieces ea.)
6 cloves of garlic (crushed)
3 stalks celery (rough cut)
2 onions (rough cut)
1 cup Chicken stock
1/2 cup of Gnekow Family Winery Viognier Reserve
2 Tbls butter
Salt and pepper

RUB
5-6 cloves of garlic chopped fine
2 sprigs rosemary (leaves removed and chopped fine)
1 tsp lemon juice
1tbls Olive oil
1 tsp salt
1/2 ground black pepper

TECHNIQUE
1.Preheat oven to 400 degrees
2.In a blender, blend ingredients for the rub until it forms a thick paste.
3.Use your hand to loosen the skin around the breast of the chicken by sliding you fingers under the skin and across each breast, but be careful not to tear the skin. Do the same thing around the thighs and into the legs.
4.Using your hands, take about a 1/4 of the prepared rub and slide under the skin of one of the breasts. Message the rub into the meat and distribute evenly under the skin. Repeat this process with the other breast and the two thighs.
5.Place the half lemon and Rosemary sprigs in the inner cavity of the chick.
6.With a sharp knife, cut the wings from the chicken at the joint closest to the body. If you don't do this, they will overcook.Wings serve a better purpose in the roasting pan where they will lend more flavor to the sauce.
7.Using butcher twine, tie the two drumsticks together so that they form a closure over the chicken's cavity.
8.Rub the chicken down with canola oil and generously season the skin with salt and pepper.
9.Place the chicken on a roasting rack over cut vegetables(carrots, onions, celery, and garlic)
10. Place the bird in the oven for an hour. After an hour, make sure the skin is not browning too deeply.If the color is dark enough, cover the top of the bird with a small sheet of aluminum foil and reduce the oven heat to 375 degrees.

SAUCE
hold the roast pan at an angle to allow any excess fat to collect at one side (remove some fat).
Now place the roasting pan over the burners of your stovetop and set the burners to medium heat.
Pour Gnekow Family Winery Viognier into the pan and use a spoon to scrape the bottom of the pan as the wine cooks down. Season lightly and taste.The acidity might be a little higher but the butter in the next step will help even that out.
Pour the content of the roasting pan through a strainer and into a bowl to collect the vegetables and any solids. Add two Tbls butter and stir together. Taste and season again if necessary.

Slice your chicken onto warmed plates, dress it with sauce if desired and serve.

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13.8% alcohol