Roasted Chicken with 4o Cloves of Garlic
| Yield: | 1 Servings |
| Categories: |
| 1 | 3-1/2-to 4-pound chicken | |
| Salt and freshly ground black pepper | ||
| 1 | tb | Unsalted butter, softened |
| 1 | lg | Head garlic, separated into individual cloves |
| 3/4 | c | Dry white wine |
| 3/4 | c | Rich chicken stock, preferably homemade |
| 2 | tb | Cold unsalted butter, (up to 3) |
| Fresh herbs, i.e. parsley, rosemary and/or thyme, finely chopped |
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