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
Happy to see you posting here.
When I roast garlic just for bread-application, I chop a little off the top to expose the cloves, but leave it all together, in the paper. Fold it up in aluminum foil with a squirt of olive oil, and when it’s done it pops right out of the paper in a marvelous gooey mess.
-JT
What I like about my recipe and yours is they are both refined peasant dishes.
A lot of the flavor comes through the miracle of time and love.
Since arugula is basically a spring green perhaps the southern sun isn’t as hot on your balcony at this time of year? Maybe try it next year. I had great success with it and even the deer didn’t find it. Otherwise, the stuff in the supermarkets is fine.
I’m going to make a fennel and orange salad over Arugula this week. I saw an Extra Virgin episode in which it was put into a hero roll with a hot pork sausage! Since I’m dieting, no sausage meat for me. But it looked to die for.
Where am I gonna post? On the who’s gonna stab who today thread? LOL
I think I’ve read that in Indian cooking, it’s important to have good feelings while doing the work, to realize and internalize the Ideal that what you are doing is to benefit everyone who eats it.
I think that’s why I love soup-making best - it’s a very contemplative kind of cooking/effort.
-JT
Yes, that’s what I do with a whole head of garlic. It also fills the house with the most amazing and tantalizing odor!
Try a bahn mi sangwich, it wont kill ya ;)
That’s the trick: Very fresh young arugula is NOT spicy. Just very Spring-ey. :-)
My SIL is Indian, well American now.
Brother says he asked her what she puts in the food.
She say Everything
He say what do you mean everything.
She say EVERYTHING in the house!
I presume that means EVERYTHING LOL
where did you buy your thermapen.....it seems a little spendy, but I want one...
I like soup because God lets you take a nap and tells you when its ready. :)
ping to the best cook I know.
Ask jamestown1630 if you would like to be on the pinglist
Indian cooking is often tied up with the Hindu religion. In some vegetarian sects, they will not eat tomatoes because the red reminds them of the blood of a slaughtered animal. Very interesting to read about their beliefs.
All of them here use nothing but fresh made daily baguettes.
That is the bit that will plow your diet, not the pork.
LOL! She’s being honest - Indian recipes are very complicated, and that’s what has intimidated me from becoming more experienced in one of the most interesting cuisines. All of the many spices for every dish have to be freshly ground, to do it up right; then roasted just right, before you even begin with the ‘meat’ of the recipe.
When I first got seriously interested in cooking, an encyclopedic Indian cookbook was my first purchase from the ‘Cookbook Book club’. It’s bigger than any old-fashioned dictionary!
My husband does make a great Chicken Biryani, a version he got from America’s Test Kitchen. I think this is a copy of it:
http://sseichinger.blogspot.com/2006/03/shanti-shanti-and-yum.html
-JT
Mmmmm, I want to make that!! Labor intensive but no doubt a) worth it and b) the house will smell fantastic (if you love garlic and I do)!
Please source your garlic CAREFULLY. I wouldn’t buy the garlic in the jars either without sourcing. China is trying to take over the garlic market with their bleached chemical laden nasty stuff. I only buy garlic when it is from California and I trust the source that they aren’t lying.
Tonight I am making meat candy. A fun thing to eat while watching hockey, or any sport. You grind up pre cooked sausage (we are using the apple and chicken kind but you could use anything, even the spicy ones, just use the precooked variety) in a food processor. Then you have a couple packets of bacon (we use turkey) ready. Heat the oven to 375. Get a package of nice juicy dates.
Then assemble: slit each date with a paring knife and remove the pit. Stuff (overstuff!) the date with the ground cooked sausage. Then wrap the whole thing with bacon and put them into a baking dish (like a typical glass rectangle) with the loose end down. Keep doing it. It will make the number of bacon slices you have, so buy accordingly.
Bake for 35-40 mins. Let cool a little, then.... Meat candy!
Is good.
I must have missed the thread last week, maybe I was sick. Hi all!
I love when they smear the liver pate on there like mayo.
Yom!
We always make Paul Prudhomme’s meat loaf, but I would open to a garlic variety!
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