- Silkie Chickens are also known as: Black Boned Chicken
- Origin and cultivation: perhaps originally bred in Asia
- Availability: year-round in Chinatowns
- Appearance: dark blue-black skin, black bones and dark meat, the skin turns black when cooked
- Flavor: like chicken
- Trivia: have 5 toes, most chickens only have 4 toes
2 Silkie chickens, halved
52 cloves of garlic (13 per person), separated from the head and unpeeled
1 bouquet garni (a bay leaf, sprig of fresh thyme and sprig of rosemary tied together)
4 tablespoons of olive oil
1 large onion, chopped
2/3 cup of dry white wine
Salt and pepper
Marinate the chicken in a mix of the white wine, garlic cloves, bouquet garni, olive oil, salt and pepper for 1 or 2 hours in the refrigerator.
Preheat the oven to 350ºF.
Add the chopped onion to the bottom of a Dutch oven, or other heavy casserole with a lid. Add the chicken, and then pour in the marinade including the bouquet garni and garlic cloves.
Cover and roast for 1 hour and 30 minutes. Discard the bouquet garni before serving.
Serve with toasted slices of baguette for spreading on the roasted garlic which will have a smooth silky texture.