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
Hippies will lie about using processed bread flour.
All my experience, and i am no baker, is that you generally use twice the refined bread flour to the unrefined flour,and then there are oven tricks involved to get it just right.
i can do yeast rolls and a few other things but am no baker
Use a chuck roast cook low and slow.
Trust me here, spice it hard, simmer and drain
And fork shred
Use a chuck roast cook low and slow.
Trust me here, spice it hard, simmer and drain.
Next, when well dried and shredded, dry it more...
make it into jerky.
this is what caballeros did on the trail as it did not require refrigeration.
In the Am grab a few freshly laid eggs, crack them in a bowl, throw in a handful of the meat, some finely diced onion and chile whisk and scramble.
roll this ‘machaca’ into tortillas and enjoy.
The meat will stay in the freezer for months and reconstitutes in the egg in minutes
Use a chuck roast cook low and slow.
Trust me here, spice it hard, simmer and drain.
Next, when well dried and shredded, dry it more...
make it into jerky.
this is what caballeros did on the trail as it did not require refrigeration.
In the Am grab a few freshly laid eggs, crack them in a bowl, throw in a handful of the meat, some finely diced onion and chile whisk and scramble.
roll this ‘machaca’ into tortillas and enjoy.
The meat will stay in the freezer for months and reconstitutes in the egg in minutes
Thanks! I’m hungry already!
try it.
it takes all day to make the meat but it makes great stuff that is ready in minutes for months :)
Sounds really good!
It aint shabby, them Frenchies might have a few tricks LOL
Aight!
Off for pillows.
Have a great tomorrow.
Thermoworks.com
After reading your comment I checked the label on my little mesh bag of fresh garlic: product of China :-(. I’ll find plenty at the farmers market this summer, but will need a plan for winter. Can it be strung up and hung from the ceiling? The unfinished part of our basement is pretty dry.
They have a new model out, so this one is down to about $75.
You can grow it easy in a cool climate and yes you braid it and store in a cool place
Down here I am braiding Peppers and air drying in heat, bit more of a pain in the eye.
God meant for garlic to be braided and hung
Sam Houston said bring yer own string.
Well, I’ve done it both ways. But my own little arms and hands made completely WW bread back-in-the-day; I used a recipe from the Laurel’s Kitchen cookbook; and it was like the hippie bread. I think I’ve even made it in my Breadman; but that’s asking too much of the poor machine, and I only did it a couple of times.
Doing it by hand is asking too much of me, too: I’m a lot older, now :-)
As I said, the texture is completely different.
-JT
again, i am no baker.
baking is all scientific and artful
Gnight
I left a huge garden behind when we moved last year-I’m starting to really miss it. Spring has me itching to grow food. We are trying to find little sunny patches in our small yard.
I have to look for shade :)
Dilly of a pickle of a problem LOL
Gnight
You all had me drooling tonight.......sigh, but tomorrow wings, burgers & smoked sausages on the grill for our fun day! Thanks again for a wonderful thread far from the madding crowd of politics......I so look forward to it & to everyone on it. Good night kids.......
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