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
This week: Chicken with 40 Cloves of Garlic!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
L ooks delicious-—a must-try.
I’m posting this to show in my pings so I can come back, and post one of the best garlic meat loaves you’ll ever taste. Don’t have the time right now. It’s that time of the day everybody else gets their feed for the night. Later.
Oh, Yes! Meatloaf is one of my faves, and I’m always looking for recipes. (Husband Unit also says, “Bring It!”)
-JT
Sounds delicious, but like you since I usually low carb, I don’t know if I’d be able to have all that garlic without putting it to use. There are a few low carb bread recipes out there, but don’t think it would do this justice. Looks yummy though!
I’m experimenting with making a spinach bisque soup using Campbell’s cream soups and chopped spinach. Anyone have a recipe for something like that?
I made a great meatloaf a couple weeks ago. Usually I mix 50/50 ground beef and ground pork, but they didn’t have ground pork at the store when I was shopping, so I went with ground mild Italian Sausage, and it really enhanced the flavor.
I also used a different recipe for the glaze, instead of just ketchup, it was a mix of ketchup, brown sugar and apple cider vinegar. Then I added bacon strips on top of the glaze, that really helps keep the meatloaf moist because the fat from the bacon drips down into the loaf as you cook it.
It’s Spring. Do yourself a favor:
Arugula from the garden
Fresh squeezed lemon juice
Good XVO
Salt
Enjoy!
MUSHROOM SOUP / serves 6
METHOD steep handful porcini/boiling water to cover. Heat pan hot; add olive oil, fresh mushrooms. Stir quickly a min, then add garlic, onion and thyme, sea salt. Cook to release moisture; now add 1/2 chp porcini, 1/2 whole. Add straind steeping liquid. Cook 20 min nearly dry. S/P to taste. Add stock; simmer 20 min. can blender purée at this point, then back into pan, add parsley and mascarpone, seasoning to taste.
ING 1 small handful dried porcini olive oil 600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shittake, oyster), clean and sliced 2 cloves garlic, peeled and finely sliced 1 red onion, peeled and finely chopped 1 handful fresh thyme, leaves picked sea salt freshly ground black pepper 1 litre organic chicken or vegetable stock 1 handful fresh flat-leaf parsley, leaves picked and roughly chopped 1 tbsp mascarpone cheese 1 lemon truffle oil, optional
FINISHING TIPS Mix pinch s/p, zested lemon, juiced 1/2; spoon some
on top. Before eating, stir in for wonderful flavour. Pour over grilled
crostini in bowl.
GARNISH Swirl w/ mascarpone; top w/ quick-fried nice-looking
girolles, chanterelles or oysters. Add truffle oil drops just before serving.
I make cream soups from scratch usually (well except for the broth), but I imagine if you just add chicken, mushrooms, spinach, and some spices, you can turn Campbell’s cream of chicken into a decent chicken florentine soup.
Reads very fast, sensor at the tip, and NIST traceable.
The sort of ‘barbecue sauce’ on top sounds great - and the bacon :-)
-JT
Yep, and if you have leftover glaze you can just slather it on the meatloaf when you’re eating, it works just as good for a sauce as for a glaze.
That’s been on my husband’s ‘wish list’ ever since he first saw it in ‘Cooks Illustrated’ - I think Alton Brown liked it too. I think I’ve gotten him all the Victorinox he wanted; so maybe next holiday...
-JT
When I visit my mom during the summer I make frozen meals to stock her freezer. I mix ketchup, Brown sugar & balsamic vinegar & spoon it over the mini meatloaf & it is delicious!
+1
Best you can buy. I’ve used them for years now.
This looks so good!!!! Sadly it was a late day at school so we are pitifully having frozen Amy’s burritos & refried beans. I’d much rather be sinking my teeth into that chicken ; )
I love burritos and refried beans! We used to have a place nearby that for decades made the best ‘Sunken Burritos’, swimming in something like enchilada sauce, and melted cheese. Wonderful! It was near the University of Maryland, and called “Terrapin Taco”; and it’s legendary:
http://www.chowhound.com/post/terrapin-taco-house-623626
-JT
Hmm, something to try. Thanks!
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