KRIS ROASTED CHICKEN AND GARLIC BULBS ENJOY DAN:

            KRIS ROASTED CHICKEN WITH GALIC BULBS by CHEF DAN:

Serves 6

INGREDIENTS:

One 3-1/2-pound chicken

Salt and pepper

2 tablespoon olive oil

1/2-teaspoon EACH cumin seeds and mustard seeds

4-6 fresh thyme springs

4-6 fresh rosemary springs

6 heads of garlic, top 1/3-cut off.

1 cups white wine, plus 1/3-cup

DIRECTIONS: (preheat oven to 425 F then 350 F)

1.   Put the chicken in a roasting pan.

2.   Season chicken with oil and salt and pepper.

3.   Message the skin to distribute seasoning evenly.

4.   Sprinkle chicken with cumin seeds and mustard seeds

5.   Fill the cavity with thyme and rosemary.

6.   Surround the chicken with garlic heads, pour in wine.

7.   Roast chicken, uncovered for 20 minutes at 425 F.

8.   Reduce heat to 350 F, continue roasting for 45-60 minutes.

9.   The bird should be well browned and garlic soft and caramelized.

10  Remove and tent with aluminum foil for 15 minutes.

11  Pour the pan juices into a glass measure and skim off the fat.

12  Set the roasting pan on stove top over medium-heat.

13  Add juices and remaining 1/3-cup wine to the pan and simmer, scraping up the browning bits from the bottom.

14   Let reduce to 1/4-cup takes about 3 minutes.

15  Squeeze the meat from 4 heads of garlic, into pan juices.

16  Season with salt and pepper and pour into a warmed gravy boat.

17  Crave the chicken and serve with the remaining garlic bulbs and the pan juices.

ENJOY DAN:                          EAT PLANTS AND ANIMALS!!