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      RECIPE TITLE "Bistro Chicken" Author: Kathleen Hulsy and Debra Barrett Stonewall Kitchen Celebrity Chefs
    courtesy of

    yields Serves: 4 to 6 time---difficultyeasy


    * 1 split chicken, or whole chicken, backbone removed and butterflied
    * Stonewall Kitchen Roasted Garlic Oil
    * Stonewall Kitchen Spice Rub for Chicken and Pork (click here to buy it online)
    * 4 ounces Gruyere or Fontina cheese, shredded on large holes of box grater
    * 1 head roasted garlic (see directions), cloves removed and mashed to a puree
    * Stonewall Kitchen Maine Sea Salt
    * Stonewall Kitchen Mixed Peppercorns
    * 1 cup white wine
    * 1 package More Than Gourmet Glace De Poulet, reconstituted, or 2 cups chicken stock
    * 2 Tablespoons unsalted butter


    1. Adjust the oven rack to 8” beneath the broiler. Preheat the broiler.
    2. Have a baking sheet sprayed with cooking spray, or brushed with oil ready. Do not line the pan with parchment or foil.
    3. Dry the chicken and rub it with 2 Tablespoons of Roasted Garlic Oil. Rub the entire surface of the chicken with about 1 Tablespoon of Spice Rub for Chicken and Pork. Sprinkle with freshly ground peppercorns and Maine Sea Salt.
    4. Arrange the chicken skin side down in the prepared pan. Broil the chicken for about 15 minutes, or until the flesh begins to brown. Remove the chicken from the oven and turn it over. Broil again for 15 minutes, or until the skin begins to brown.
    5. Reduce the oven temperature to 425 degrees F, and turn the control to bake. Remove chicken from the oven and move oven rack to the middle of the oven.
    6. Sprinkle the cheese over the chicken skin. Pour about 1 cup diluted chicken stock or water into the pan.
    7. Return the pan to the oven and roast for about 40 minutes, basting occasionally. You may have to add more liquid to keep the pan from smoking.
    8. Remove from the oven and transfer the chicken to a platter to rest.
    9. Pour off the visible fat from the baking sheet. Pour the wine into the pan and place over medium high heat. With a wooden spatula, scrape up the brown bits stuck to the bottom of the pan.
    10. Allow the wine to reduce and evaporate. Add the chicken stock and simmer. Add the garlic puree.This will thicken the sauce. Taste for seasoning. Swirl in the butter just before serving. (optional)

    To roast garlic:

    1. Preheat the oven to 350 degrees F. Place a double thickness of heavy duty foil on the counter.
    2. Peel the papery outer skin from a head of garlic. Cut off the top of the garlic to expose the cloves.
    3. Place the garlic on the foil and drizzle with oil, sprinkle with salt and pepper, and wrap the foil around the garlic to completely seal.
    4. Place on a rack in the oven for 40 to 60 minutes, depending upon how hot the oven is. While the garlic is still warm, squeeze the cloves from their skins and mash with a fork.

    HOT! We recommend:

    Spice Rub for Chicken & Pork
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    Bourbon Molasses Mustard
    This spirited, hearty New England style coarse grain mustard is a wonderful addition to baked beans, potato salad or a traditional boiled dinner. Perfect as a glaze for ham, roast chicken, carrots, parsnips and other root vegetables.

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