This was delicious! I used two hens but kept the other ingredients the same; it made just enough sauce after reducing. I chose to roast a whole head of garlic without peeling for about 35-40 minutes, then removed, cooled, and squeezed out the pulp to add to the sauce. I had small hens and they took a little over one hour to cook (until the leg joint moved freely). The birds were a bit messy to eat, but my husband and I loved it. I will try this again with a whole chicken or bone-in turkey breast and carve it before serving next time.
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