A sweeter spin on your Sunday roast with blueberries and black garlic!
I’m not gonna lie, but I’ve spent my whole Sunday at home, on my couch listening to RDS radio, watching YouTube videos and of course cooking!
I cannot recall the last time I didn’t leave my apartment and spent the whole day indoor in my PJ!
Generally my weekends are pretty busy with cooking classes, fitness classes, training, friends and lots of errands to run. But this time, I decided to unplug, turn off my phone and just dedicate 24h to myself. I needed that!
While at home I decided to get in the kitchen and make my usual Sunday roast, this time tho I wanted to experiment a bit and step out of my classic roast recipe (which you can find here!) and incorporare a few “special” ingredients: black garlic and blueberries!
Did you know that black garlic is a SUPERFOOD with LOTS of health benefits?
Black garlic is essentially fermented or aged fresh garlic, its numerous health benefits range from its strong antioxidant nature to its potential role in cancer treatment. It has a unique sweet flavor and jelly-like consistency which makes palatable also to those who don’t like the flavor of standard white garlic.
Eating black garlic can do a number of good to your health:
- can help prevent cancer
- can treat allergies
- help reduce liver damage
- can protect brain cells from MSG
- can even help with weight control!
I absolutely LOVE IT and have start to incorporate it into my diet on a weekly base! In Shanghai you can buy black garlic here, or you can make your own! Oh yes, you CAN!
Let’s roast our chicken now, shall we?
- 1 whole organic chicken (about 2 kg)
- 2 heads of black garlic
- 1/2 cup blueberries (fresh or frozen both ok)
- salt and ground black pepper
- 2 medium fresh fennel bulbs
- mix of fresh herbs (rosemary, thyme and parsley)
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
First thing first wash and cut the fennel into wedges. Wash, chop and season with salt, pepper and oil the herbs.
As for my 101 roasted chicken recipe, using a sharp knife make some cuts on the tights to ensure that the breast and tights will cook evenly and at the same speed.
pull the skin of the breast towards you gently slide in your fingers to create a pocket between the skin and the meat.
Slide most of the herbs, half of the blueberries and the butter between the skin and meat, right in the pockets you have just made
Season the inside of the chicken with salt and pepper, then stuff it with some fennel bulbs, black garlic, herbs and blueberries.
Using a kitchen cord, tight the legs together then run the cord on top of the breast between the wings, then flip over the chicken and tight the cord around to lock everything together. This will ensure that the chicken will cook evenly.
Rub the remaining herbs on top of the chicken, lay the leftover fennel and blueberries around the chicken, season with salt, pepper and a drizzle of EVO and bake in pre-heated oven at 200 C for about 1 h.
Serve your roast with a side of fresh salad, some rice, mashed potatoes or whatever you prefer.
Tender and juicy inside, with a crispy skin and sweet-fish flavor!