The wonderful magic
of black
pepper is that when the green, unripe peppercorns are put out in the sun to dry, an enzyme contained within the pericarp (
outer skin)
of the peppercorns turns them black and creates the volatile oil piperine.
1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black
pepper 3/4 pound garlic scapes 1 pound small yukon gold potatoes, halved crosswise 1 large head
of garlic,
outer layers
of skin removed, top trimmed by 1/2 inch to expose the cloves.