Posted on 05/18/2016 4:20:24 PM PDT by Jamestown1630
We had a lot of peeled garlic left over from another project this week, and decided to try '40 Clove Chicken'. There are lots of ways to do this, but we chose a very simple recipe that was easy for a weeknight. It was even easier because we already had the peeled garlic - the most time-consuming part of the recipe - and you can buy containers of peeled garlic in the grocery now.
This recipe is low-carb, a benefit we immediately discarded because it would be tragic to have all of that wonderful roasted garlic without good, crusty bread to smear it on ;-)
The '40 Cloves' part is really an approximation; for the average chicken, you'll want:
Three or four heads of Garlic (or equivalent pre-peeled cloves), separated and peeled
A Chicken, 3 to 5 lbs.
Branches of fresh thyme and Rosemary (we used about 20 stems of thyme, and just a few Rosemary stems)
A large Lemon (or two small ones) sliced thinly
Extra Virgin Olive Oil
Salt, Pepper
1. Preheat oven to 450 degrees
2. Spatchcock your chicken - if you haven't done this before, here's Chef John of Food Wishes, showing how:
https://www.youtube.com/watch?v=Ppa1bxB89vg
3. Oil a baking pan large enough to hold the chicken with Olive Oil, and place the garlic cloves in the center of the pan. Layer the lemon slices over the garlic, and place the thyme and rosemary branches on top of that.
4. Rub Olive Oil all over your chicken, and season with Salt and Pepper. Place the chicken on top of the garlic/lemon/herbs.
5. Bake at 450 degrees for 10 minutes, and then reduce heat to 350 to finish baking (40 or 50 minutes, and until skin runs clear and temp is up to 165 degrees).
This does not come out tasting sharply garlicky: the garlic will roast, and become very mild, perfect for spreading on good Italian or French bread.
Some recipes for this use a whole chicken, and some use chicken parts; and many recipes include Vermouth - or white wine, if you don't like the flavor that Vermouth gives to food (I don't).
Here is a version from Nigella (be sure to read her directions - Nigella writes beautifully about food):
http://www.foodnetwork.com/recipes/nigella-lawson/chicken-with-40-cloves-of-garlic-recipe.html
And one that Julia Child appears to have considered top-notch:
-JT
Winner winner! chicken dinner!
also nice is a chicken in an apple cider double cream sauce
Well, you cold put the garlic and some sliced chicken in lettuce leaves ;-)
When you’re seriously low-carbing, you have to treat bread as you do sweets - a now-and-then treat.
-JT
“Winner winner! chicken dinner!
also nice is a chicken in an apple cider double cream sauce”
~~~~~~~~~~~~
That sounds really good! Do you have a recipe for it?
Honey-garlic chicken breasts pan-fried in butter.
That’s very interesting! My husband would love it.
I have seen ‘winner winner chicken dinner’ so many times on FR, and never knew where it came from. I looked it up a while back; is this true, that it comes from the casinos?:
http://www.ask.com/food/winner-winner-chicken-dinner-mean-4f747ebf4e42a2bc
there are are many online.
the one I posted was for 20 portions and used breast.
I would use all off the bird, especially thighs, and consider some shallot.
A very mellow dish. My only difference with most recipes is that I don’t peel garlic in this dish. I find unpeeled cloves harden into little pellets while unpeeled just softens into sugar.
Oh, and I have found that if using chopped (as opposed to whole) garlic on a daily basis, buying tiny tubs of peeled garlic from my Korean H-Mart really reduces the annoyance of garlic paper which I find annoying to deal with. When you rip the lid off the plastic tub the wafting aroma of garlic is wonderfully overpowering.
[wild mushrooms]
That is my recipe for Wild Mushroom!
Mulligatawny....(gasp)
NEXT!!!
http://www.seriouseats.com/recipes/2013/10/cider-braised-chicken-apples-bacon-sage.html
Also see Normandy Chicken
You know, I don’t think I’ve ever had arugula, unless it was in that ‘spring mix’ you get at the grocery - or in a restaurant - and didn’t know what it was. Something tells me it must have a sort of ‘peppery’ taste - does it?
-JT
I think it just means chicken is always a hit!
I see you made it onto this thread! Bravo, welcome!
How to Peel Garlic Cloves Quickly
Need a lot of garlic cloves peeled, fast? Try this easy trick.
http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/how-peel-garlic
Arugula is very easy to grow. I’ve even done it from seed. I moved a year ago and my soil is pure, hard, red clay - we had brick-making factories around here and now I know why. I should have grown it in a container. Maybe next year. It is so simple.
Thanks for the invite.
And debuted with such an interesting and unusual recipe - I’d never heard of it, and must try!
-JT
I’ve been wanting to try growing some lettuces on my balcony; but we have such an overbearing Southern exposure, I don’t know if they’d make it. Everything just wilts out there; I bought one of those ‘pocket hoses’ to make watering easier this year, in hopes of growing *something* successfully. Have a couple of cherry tomato and pepper plants from the Home Depot to repot this weekend and try.
-JT
I like the one in #24 the best
Suits my taste.
Maybe more sauce.
Deglaze with hard cider, enjoy with hard cider.
This and french onion soup would put me in a coma LOL
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