¼ cu vermouth
salt & pepper
(Roast garlic first) in pan place garlic with 2 shallots, toss w/2 tsp olive oil, salt & pepper. Roast at 400 for 45 min in covered pan/uncover last 10 min.
“Brine the chicken breast, cut backbone out, cut along fat lines, wings & backbone become stock. Rinse & dry chicken, add sprig (thyme rosemary, bay leaf tied together as sprig) cook on med/high in oil, skin done 4-5 min. Flip and cook 4 more minutes, remove chicken, pour off standing grease.
Sauce; ¾ cu stock, ¼ cu vermouth, serape bottom into sauce, add sprig. Cook @ med heat & add garlic, shallots (peel and all). Return chicken to pan, leave skin on & up above liquid line. Cook @ 450 for 10 min.
Remove chicken take out 10 cloves, place remaining around chicken. Squash garlic out, remove paper skin (strainer?), put pure into pan. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.
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