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Ingredients
- 1 x frying chicken, about 3 pounds
- 2 x heads garlic
- 1/2 bot red wine
- 2 x to 3 sprigs fresh thyme or possibly 1 tsp. dry thyme
- 1 c. virgin extra virgin olive oil Salt and pepper to taste
Directions
- Cut chicken into serving pcs; peel 8 to 10 cloves of garlic and chop roughly. Marinate chicken in red wine with minced garlic and thyme for 2 to 4 hrs in refrigerator.
- Spread remaining cloves of garlic, with skins on, in small baking dish in one layer and cover with extra virgin olive oil. Sprinkle with salt and pepper and bake in preheated 300 degree oven for 1 1/2 hrs or possibly till garlic is completely soft.
- Puree garlic through food mill when done. Throw away skins and reserve puree.
- About an hour before cooking chicken, remove it from refrigerator. Prepare a medium-low charcoal fire. When fire is ready, remove chicken from marinade. Pat pcs dry, and salt and pepper them. Cook chicken on grill slowly for about 35 min, turning frequently. Chicken should be nicely browned, but a bit rare and juicy.
- Spread garlic puree over chicken and heat in a 375-degree oven for 5 min. Serve chicken on a platter with oven-roasted potatoes, garnished with watercress and lemon wedges.
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