Comments on: chicken with forty cloves of garlic http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/ Mon, 15 Mar 2010 12:01:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: eliza http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-328869 eliza Wed, 28 Oct 2009 21:51:22 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-328869 Simple and awesome. I brined the chicken, skipped the wine... soo good! Bread is must for mushing the garlic on. Mmmmm! Thanks! Simple and awesome. I brined the chicken, skipped the wine… soo good! Bread is must for mushing the garlic on. Mmmmm! Thanks!

]]> By: Julie http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-298320 Julie Sun, 28 Jun 2009 23:23:07 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-298320 Just made this- It was good. I added a little bit of milk and flour at the end to make a thicker sauce out of the juices. My bf and I decided the garlic was too much to eat the cloves, but they would be great mashed and thrown into some mashed potatoes or maybe spread on some bread. I think I would add something like rosemary or italian seasonings next time. And maybe add some sliced onions in with the garlic to start? It was good, but (IMHO) it could use a little more flavor. : ) Thanks for the recipe! Just made this- It was good. I added a little bit of milk and flour at the end to make a thicker sauce out of the juices. My bf and I decided the garlic was too much to eat the cloves, but they would be great mashed and thrown into some mashed potatoes or maybe spread on some bread. I think I would add something like rosemary or italian seasonings next time. And maybe add some sliced onions in with the garlic to start? It was good, but (IMHO) it could use a little more flavor.
: ) Thanks for the recipe!

]]> By: Gwen http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-285558 Gwen Wed, 20 May 2009 21:39:55 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-285558 I've done a variation of this recipe for Thanksgiving, but with a small (9-12 lb) turkey and about 3 heads (60-70) cloves of garlic. I cut up (yes I said CUT UP) the turkey like a fryer chicken and brown it in a VERY LARGE dutch oven, salt and pepper it, add the garlic, some fresh rosemary and thyme, about 2 cups of good white wine, and 2 cups of water, then seal it up tight with foil and the dutch oven lid. Then into a 350-degree oven it goes for a good 3 - 3 1/2 hours. I make pan stuffing and other side dishes to go with it. I've made this two years now, and I've been told by multiple people that it's the best turkey they've ever eaten. Juicy, flavorful, and succulent. The garlic is that squish-on-toast consistency, and I strain the drippings and make the BEST gravy. You don't even have to CARVE this bird. You can serve it with a fork and a pair of tongs. I’ve done a variation of this recipe for Thanksgiving, but with a small (9-12 lb) turkey and about 3 heads (60-70) cloves of garlic. I cut up (yes I said CUT UP) the turkey like a fryer chicken and brown it in a VERY LARGE dutch oven, salt and pepper it, add the garlic, some fresh rosemary and thyme, about 2 cups of good white wine, and 2 cups of water, then seal it up tight with foil and the dutch oven lid. Then into a 350-degree oven it goes for a good 3 – 3 1/2 hours. I make pan stuffing and other side dishes to go with it.

I’ve made this two years now, and I’ve been told by multiple people that it’s the best turkey they’ve ever eaten. Juicy, flavorful, and succulent. The garlic is that squish-on-toast consistency, and I strain the drippings and make the BEST gravy. You don’t even have to CARVE this bird. You can serve it with a fork and a pair of tongs.

]]> By: Adam http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-245852 Adam Sun, 22 Feb 2009 20:12:36 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-245852 For the best pre-peeled garlic on the planet, see www.christopherranch.com I buy the 2 gallon food service container of peeled garlic cloves about once a month, but we go through lots of garlic in my house. Click on "products" to see a list of stores that carry Christopher Ranch garlic. If your local store doesn't carry this stuff, get on your produce manager to test it out. It really is the best. For the best pre-peeled garlic on the planet, see http://www.christopherranch.com I buy the 2 gallon food service container of peeled garlic cloves about once a month, but we go through lots of garlic in my house. Click on “products” to see a list of stores that carry Christopher Ranch garlic. If your local store doesn’t carry this stuff, get on your produce manager to test it out. It really is the best.

]]> By: Muffin http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-107700 Muffin Mon, 07 Apr 2008 20:23:28 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-107700 I'm a little late in joining this discussion, but the Dinner: Impossible way of peeling garlic does work. Just shake hard and the peels just remove themselves (and it's kinda fun). It would probably work in an actual martini shaker as well, but then you run the risk of having all future martinis taste a bit like garlic. I’m a little late in joining this discussion, but the Dinner: Impossible way of peeling garlic does work. Just shake hard and the peels just remove themselves (and it’s kinda fun). It would probably work in an actual martini shaker as well, but then you run the risk of having all future martinis taste a bit like garlic.

]]> By: Diana http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-94150 Diana Mon, 31 Dec 2007 02:36:07 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-94150 Add some tarragon to this and you will be in heaven! Add some tarragon to this and you will be in heaven!

]]> By: Sally http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-88049 Sally Thu, 15 Nov 2007 03:54:14 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-88049 OK - this is LATE and totally cheating, but I just made an easy variation tonight that was absolutely wonderful and had to share. I got a rotisserie chicken from Sam's (gasp!) cut it up into pieces and dumped it and all the juice in a roasting dish, added 40 cloves, about 30 cippoline (sp?) onions, fresh thyme sprigs, black pepper and about 1/8 C olive oil. Cooked it in the oven at 350 for an hour and a half. I cooked some gnocci and dumped them in the pan and tossed in the juices after the baking was finished. I also added about 2 T pine nuts and more black pepper to finish. The gnocci added a wonderful texture and the juices infused it nicely. THANK YOU for the inspiration. OK – this is LATE and totally cheating, but I just made an easy variation tonight that was absolutely wonderful and had to share. I got a rotisserie chicken from Sam’s (gasp!) cut it up into pieces and dumped it and all the juice in a roasting dish, added 40 cloves, about 30 cippoline (sp?) onions, fresh thyme sprigs, black pepper and about 1/8 C olive oil. Cooked it in the oven at 350 for an hour and a half. I cooked some gnocci and dumped them in the pan and tossed in the juices after the baking was finished. I also added about 2 T pine nuts and more black pepper to finish. The gnocci added a wonderful texture and the juices infused it nicely. THANK YOU for the inspiration.

]]> By: babibi http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-87960 babibi Wed, 14 Nov 2007 18:51:39 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-87960 Since everyone else is adding their variations, here's an easy one of mine. If you halve a couple of lemons in there to bake with the garlic and chicken, they come out browned and their juice mixes in... really divine. Since everyone else is adding their variations, here’s an easy one of mine. If you halve a couple of lemons in there to bake with the garlic and chicken, they come out browned and their juice mixes in… really divine.

]]> By: Abigail http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-86432 Abigail Mon, 05 Nov 2007 03:39:36 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-86432 This looks absolutely delicious. I recently cooked two of the chicken dishes on this blog. Both the coq au vin and the arroz con pollo worked out very well and this one promises to be just as good. I'd like to recommend Jamie Oliver's Ligurian Chicken (http://www.nytimes.com/ref/dining/OLIVER_RECIPES.html). After all the labor required for the other two dishes, my husband still swears by this super easy no-prep one-pot dish. This looks absolutely delicious. I recently cooked two of the chicken dishes on this blog. Both the coq au vin and the arroz con pollo worked out very well and this one promises to be just as good.

I’d like to recommend Jamie Oliver’s Ligurian Chicken (http://www.nytimes.com/ref/dining/OLIVER_RECIPES.html). After all the labor required for the other two dishes, my husband still swears by this super easy no-prep one-pot dish.

]]> By: Christina http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-86409 Christina Sun, 04 Nov 2007 23:32:55 +0000 http://smittenkitchen.com/2007/11/chicken-with-forty-cloves-of-garlic/#comment-86409 I saw this recipe in the Times and recognized it as a riff on the classic Chicken with 40 Cloves of Garlic Recipe. Having just bought a le Cruset enameled knockoff (yay Martha Stewart), I googled the original recipe. Then, of course, altered it to my heart's content to ensure it was crisp, juicy and flavorful. It made an excellent, hearty fall supper. Ingredients: -3-4 chicken leg quarters (leg and thigh), skin on -3 stalks celery, sliced on the diagonal -1 large carrot, unpeeled, sliced on the diagonal -2 med. white potatoes, cubed (unpeeled) -1/2 med. onion, chopped -2 bay leaves -a generous sprinkling of poultry seasoning -salt and pepper for sprinkling -2 Tbsp. butter -1/4 c. flour for dusting -40 cloves of garlic, peeled (buy pre-peeled from the Latin market--you are out of your mind or a masochist otherwise) -2 tsp. olive oil -1 c. chicken broth -3/4 c. white wine (Sauvignon Blanc works well) 1. Preheat the over to 350. Sprinkle the chicken with salt and pepper, poultry seasoning, and dust with flour. Brown in butter, starting skin-side down, then turning, for about 12 min. until golden. 2. Remove the chicken to a plate. Add the sliced carrot, celery, onion, and potato, and bay leaf to the casserole and cook until slightly softened. 3. In a small separate baking dish, toss the garlic in the olive oil and pop into the oven to roast. Stir occasionally and keep an eye on it. 4. Deglaze the casserole with the wine and broth. Return the chicken to the pan, skin side up. Drizzle a little more white wine over top. Bring to a boil. 5. Transfer the casserole to the oven. Do not cover (or you'll end up with steamed chicken with soggy, flabby skin and watery pan juices). Bake 30-40 min. or until chicken is tender. 6. In the meantime, once the garlic turns golden and soft, add it to the casserole with the chicken. (I found that it was better to roast the garlic separately because otherwise it just seems to boil in the broth, never getting that nice golden color and mellow sweetness). When everything is tender and the pan juices have cooked down, serve with crusty bread. I saw this recipe in the Times and recognized it as a riff on the classic Chicken with 40 Cloves of Garlic Recipe. Having just bought a le Cruset enameled knockoff (yay Martha Stewart), I googled the original recipe. Then, of course, altered it to my heart’s content to ensure it was crisp, juicy and flavorful. It made an excellent, hearty fall supper.

Ingredients:
-3-4 chicken leg quarters (leg and thigh), skin on
-3 stalks celery, sliced on the diagonal
-1 large carrot, unpeeled, sliced on the diagonal
-2 med. white potatoes, cubed (unpeeled)
-1/2 med. onion, chopped
-2 bay leaves
-a generous sprinkling of poultry seasoning
-salt and pepper for sprinkling
-2 Tbsp. butter
-1/4 c. flour for dusting
-40 cloves of garlic, peeled (buy pre-peeled from the Latin market–you are out of your mind or a masochist otherwise)
-2 tsp. olive oil
-1 c. chicken broth
-3/4 c. white wine (Sauvignon Blanc works well)

1. Preheat the over to 350. Sprinkle the chicken with salt and pepper, poultry seasoning, and dust with flour. Brown in butter, starting skin-side down, then turning, for about 12 min. until golden.

2. Remove the chicken to a plate. Add the sliced carrot, celery, onion, and potato, and bay leaf to the casserole and cook until slightly softened.

3. In a small separate baking dish, toss the garlic in the olive oil and pop into the oven to roast. Stir occasionally and keep an eye on it.

4. Deglaze the casserole with the wine and broth. Return the chicken to the pan, skin side up. Drizzle a little more white wine over top. Bring to a boil.

5. Transfer the casserole to the oven. Do not cover (or you’ll end up with steamed chicken with soggy, flabby skin and watery pan juices). Bake 30-40 min. or until chicken is tender.

6. In the meantime, once the garlic turns golden and soft, add it to the casserole with the chicken. (I found that it was better to roast the garlic separately because otherwise it just seems to boil in the broth, never getting that nice golden color and mellow sweetness).

When everything is tender and the pan juices have cooked down, serve with crusty bread.

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