Cookbook

Suggested by Bernard Constantin, wine maker,  for 6 people.

●1 whole chicken
● 25 cloves of garlic, including 10 with skin
● 2 large zucchinis
● 2 ‘petits suisses’ or 3 tablespoons ‘fromage blanc’ (yogurt or buttermilk cheese)
● A few sprigs of rosemary
● A few sprigs of thyme
● 4 ounces/10 centiliters olive oil
● ½ teaspoon of crushed pepper seasoning
● ½ teaspoon sea salt

Preparation

Preheat oven to 200°C/400°F. Dice zucchini into cubes. Cut 10 cloves of garlic into two or three pieces lengthwise and insert them under the skin of chicken. Crush and chop thinly the other five cloves of garlic. Stuff the chicken cavity with salt and pepper, ‘petits suisses’, cloves of garlic and the majority of the thyme and rosemary sprigs. Preheat oven to 200°C/400°F.

Place chicken in a baking dish and brush generously with olive oil. Place a few sprigs of thyme and rosemary on the chicken in the dish. In the bottom of the dish place the diced zucchini, the remaining garlic (with skins) and olive oil drizzle. Cover everything with aluminum foil. Bake for 90 minutes. After 45 minutes, remove the sheet of aluminum foil to brown the chicken.

Courtesy of Tartine Jeanne.