[rightly_dividing]

with a side of baked garlic bulb :>)

OK, by now you should no not to tease like that. Now all the garlic heads want the recipe. My wife will appreciate any new garlic ideas. Thanks.

[illiac]

Baked Garlic Bulb

I use elephant garlic....set it in foil, drizzle with olive oil, close the foil tightly around the bulb, put in oven and bake at 400 degrees for 45 - 60 minutes. Will spread like butter. We spread it on french read....good...and simple.

[libertarian27]

I don’t have a baked garlic bulb recipe - you just kind of do it - lol

Um, cut off a bit of the tops of the garlic bulb to expose some of the flesh - put on aluminum foil - drizzle some olive oil over top(not really needed) -(salt n pepper if you wish-or not)- wrap foil tight around the bulb and throw in the oven for @30 minutes (until soft) at @ 350’

It’s like baking a potato in foil :>)

Eat straight or smear on bread - I vote for the bread!

[illiac]

Had this at a San Francisco ball game one day and had to find a way to make it.

40 Clove Garlic Chicken

• 1/3 cup all-purpose flour
• 1 tablespoon black pepper
• 1 tablespoon salt
• 2 tablespoons paprika
• 1 tablesppon sugar (optional)
• 3 tablespoons olive oil
• 6 chicken thighs, or breasts (your choice)
• 40 cloves garlic, peeled (about 3 heads of garlic)
• 3 stalks celery, diced
• 1 medium onion, sliced
• 3 Tbs Cognac
• 1 cup dry white wine
• 1 cup chicken broth / Stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

How To make 40 Clove Garlic Chicken

1.to peel the garlic more easily, you can drop the cloves into boiling water for 60 seconds. They squeeze right out of their skins.
2.Preheat oven to 180 degrees C / 375 degrees F.
3.Make a seasoned flour mix by combining the flour, paprika, salt, pepper and sugar in a large plastic bag
4.Place 1 chicken thigh at a time in the flour mix and shake the bag to coat the chicken.
5.Heat oil in a large ovenproof pan (such as a cast-iron pot)over a medium-high heat.
6.Brown chicken on both sides to seal in the juices and then remove from the pan.
7.Add garlic, celery and onion; saute until lightly browned. The smell is heavenly if you are a garlic lover, if not then this will be overpowering.
8.Add wine, cognac, chicken broth, and herbs, then place the browned chicken thighs on top, skin side up;bring to a simmer.
9.Cover the pan and transfer to the oven and cook for a further 45 minutes.