Chopped Vs Whole Garlic in Roasted Chicken
I always place whole cloves of garlic under the chicken skin, but yesterday I had chopped garlic and used it instead mix a little olive oil. Did I make a big mistake? Will the chopped garlic burn? Or will it be too strong in flavor? Should I try to remove it before roasting? Worried I screwed up such a simple thing. GRRRRRR!
Don't worry about it, the skin acts as an insulator and moisture source, so nothing will burn. I like to trim some of the excess fat off a chicken, then chop it with garlic, herbs, and salt into a sort of 'compound butter', then rub the mixture under the skin of the breast before roasting. It's a bit of work but I enjoy the appeal of a zero-sum, using-fat-that-the-chicken provided sort of approach.