Gracie’s Chicken in Garlic
Cream Sauce
Preheat
oven 325 degrees
1
whole 2 1/2 –3 lb broiler/fryer chicken
2
cloves peeled garlic
¼
tsp each salt and pepper
1
whole garlic bulb
½
cup chicken stock
¼
cup white wine
½
lemon juice
½
cup light cream
Clean
chicken and pat dry.
Rub
peeled garlic clove inside cavity and all over on top of skin.
Sprinkle
with salt and pepper.
Place
in roasting pan
Cut
off top of garlic bulb and place in pan next to chicken.
Add
chicken stock and white wine.
Roast
for 1½ hours until chicken is done.
Remove
chicken from pan and reserve.
Squeeze
baked garlic bulb into blender.
Add
drippings, chicken stock and wine. Puree.
Place
in a small saucepan add salt and pepper to taste
Add
1 tsp cornstarch and mix.
Bring
to a boil then reduce to simmer for 10 minutes.
Add
lemon juice and cream, simmer for another 10 minutes.
Cut
chicken into parts or slice meat off carcass.
Ladle
sauce over meat.
Jewish/Eastern European Recipes