3 heads garlic (about 3 cloves)
1.5 - 2 kg (3 1/2 - 4 lb) roasting chicken
150 g (6 oz) cream cheese or low fat soft cheese
15 g (1 tbsp) chives, chopped
7 g (1 tbsp) parsley, chopped
salt and pepper
225 g (1/2 lb) seedless green grapes
1 sprig of rosemary
30 g (1 oz) butter
1.5 - 2 kg (3 1/2 - 4 lb) roasting chicken
150 g (6 oz) cream cheese or low fat soft cheese
15 g (1 tbsp) chives, chopped
7 g (1 tbsp) parsley, chopped
salt and pepper
225 g (1/2 lb) seedless green grapes
1 sprig of rosemary
30 g (1 oz) butter
method
1. Plunge the unpeeled garlic, except for 2 cloves, into a pan of boiling water for 30 seconds, drain and peel.
2. Boil for a further 2 minutes, drain and set to one side.
3. Peel one of the remaining garlic cloves and cut it in half.
4. Rub the cut side of the garlic over the breast and legs of the chicken, then slice it and its other half.
5. Peel and crush the last garlic clove and blend it with the cream or low fat cheese, chives and parsley. Season well with salt and pepper.
6. Work your fingers under the skin of the chicken breast, carefully freeing it from the meat without tearing it.
7. Pack the cheese mixture between the loosened skin and the meat, covering the breast completely.
8. Stuff the body of the chicken with the blanched garlic and the grapes, together with most of the rosemary.
9. Put the chicken in an oiled roasting pan and tuck slices of garlic and the remaining blades of rosemary between the legs and wings and the body of the chicken.
10. Sprinkle the breast with salt and dot it with the butter. Cover the breast and feet with foil.
11. Bake for approximately an hour and a half at 180°C (350°F) Gas 4, until the juice no longer runs pink, removing the foil for the last 20 minutes of cooking to crisp the skin.
2. Boil for a further 2 minutes, drain and set to one side.
3. Peel one of the remaining garlic cloves and cut it in half.
4. Rub the cut side of the garlic over the breast and legs of the chicken, then slice it and its other half.
5. Peel and crush the last garlic clove and blend it with the cream or low fat cheese, chives and parsley. Season well with salt and pepper.
6. Work your fingers under the skin of the chicken breast, carefully freeing it from the meat without tearing it.
7. Pack the cheese mixture between the loosened skin and the meat, covering the breast completely.
8. Stuff the body of the chicken with the blanched garlic and the grapes, together with most of the rosemary.
9. Put the chicken in an oiled roasting pan and tuck slices of garlic and the remaining blades of rosemary between the legs and wings and the body of the chicken.
10. Sprinkle the breast with salt and dot it with the butter. Cover the breast and feet with foil.
11. Bake for approximately an hour and a half at 180°C (350°F) Gas 4, until the juice no longer runs pink, removing the foil for the last 20 minutes of cooking to crisp the skin.
serving amount
serves 4
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