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40 garlic clove chicken
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Who doesn't like garlic? Well I love it! What I don't love?
the smell on my hands when I chop it...unless I am trying
to keep vampires at bay lol no thanks. The odor can really
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soon as they started selling it.
You get 2 of them for a great price (not to mention being a
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Here is a link with all the details and to order a set for under
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get the Odor Removing Stainless Steel Soap
If you do like your garlic you have to try this chicken recipe
that uses 40 cloves - I wrote that correct 40 cloves! Don't
worry it really mellows during the cooking process and the
little pieces of roasted garlic you end up with at the end
are so perfect spread on some French bread for the side too.
I recently saw this as a special at a favorite Italian
restaurant near me and the waiter said it sells out every
single times they serve it. Give this one a try and satisfy
that curiosity it's really delicious.
You can easily (not quickly) roast garlic for any recipe
too look below for the tip on doing this you will likely
feel like an accomplished chef when you taste it.
RECIPE: CHICKEN WITH 40 (YES 40) CLOVES OF GARLIC
1 chicken - 4 pound
1/2 TS salt
1/4 TS black pepper
1/2 cup olive oil
1/2 cup chicken broth
2 fresh sprigs parsley
2 fresh sprigs rosemary
1 fresh sprigs thyme
1 fresh sprigs sage
2 bay leaves
2 stalks celery
40 garlic cloves, peeled (approx 3 to 4 heads of garlic)
* small amount of kitchen string/butchers twine
Preheat oven to 350 degrees. Rinse chicken and pat dry.
Sprinkle inside and out with salt and pepper. Tie legs
together with kitchen string and fold wings under chicken.
In a 6-8 quart ovenproof pot or Dutch oven heat oil over
medium high heat until hot but not smoking. Brown chicken,
turning carefully, until golden brown, about 10 minutes.
Transfer chicken to a plate. Tie herbs and celery together
with string to make a bouquet and add to pot along with
all of the garlic cloves. Put chicken, breast side up, on
top of cloves and bake, covered tightly, in middle of oven,
basting twice, about 30 to 40 minutes until cooked through
and an instant-read thermometer inserted 2 inches into
fleshy part of a thigh registers 170 degrees (avoid the bone).
Transfer chicken to a cutting board and and let stand 10
minutes. (Reserve pan juices). Cut chicken into serving
pieces and spread roasted garlic on toasts. Serve chicken
drizzled with some of reserved pan juices.
Yield: 4 Servings
Categories: Chicken, Main Dishes
*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~
PERFECTLY ROASTED GARLIC
Believe it our not all you need to roast garlic in the oven
is 1 or more bulb of garlic plus some foil & oil! This is
perfect for dips, dressings, sauces, pasta, casseroles or
really any recipes that use garlic. To me? Best enjoyed
spread over crackers or French bread it's worth the wait!
Prehear oven to 400 degrees. Remove most of the loose outer
layers from the whole head of garlic. Trim off just the top
of the head of garlic to expose tops of the garlic cloves (about
1/4 inch). Drizzle with 1 to 2 teaspoons of olive oil over the
top of the garlic and wrap in foil. Roast in the oven for 45
minutes to 1 hour. The garlic is done when a center clove is
completely soft when pierced with a paring knife. To serve just
press the bottom of the clove to squeeze out the softened garlic.
Can be refrigerated for up to 2 weeks or frozen for up to 3 months.
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