Forty Garlic Chicken Food

FORTY GARLIC CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Put in chicken, boil until meat falls away at the bone. Pull out as many bones and as much skin as you like.
• Stir in the vermouth, garlic cloves (don't peel - you will use them for the bread), parsley and chicken stock. Reduce heat to low and let simmer and reduce for about 2 hours. Serve hot with slices of bread. Take the soft garlic and spread on fresh bread as 'garlic butter'. Yum!

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cozy supper, not a caustic one.
• This dish entered my canon under someone else's auspices. A few years ago, for the fortieth birthday of a then-colleague and friend of mine, Nick Thorogood, his partner asked everyone to contribute something written expressly for purpose to be compiled in a fat tribute of a book. Since most of Nick's and my conversation dwells, with almost fetid passion, on food, it seemed only proper to write a recipe for him. And given that it was his fortieth birthday, this seemed the right recipe.
• It is not quite the classic version (not that there is only one: food is as variable as the people who cook it) but it sticks to the basic principles. Maybe because the white meat on chicken tends towards the utterly tasteless these days, I prefer to use not a whole chicken, but thigh portions only. Naturally, this wouldn't make sense if you were raising your own chickens, then slaughtering them for the pot, as was the custom when this recipe came into being (and very good it would have been, too, for adding oomph to an old bird) but if you're following the contemporary shopping model, it works very well. For some reason, I veer towards recipes that can easily be cooked in one of my wide and shallow cast-iron Dutch ovens and this fits the bill perfectly.
• By all means, add some steamed or boiled potatoes alongside if you wish, but I'd prefer, by far, a baguette or two to be torn up and dunked into the flavorsome juices; though don't rule out the option of sourdough toast, which is the perfect vehicle for spreading the sweet-cooked garlic onto. Otherwise, some green beans or baby peas or a plain green salad is all you need for a sure-fire salivation-inducing supper.
• Preheat the oven to 350 degrees F.
• Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
• Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
• Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.
• Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.
• Making Leftovers Right: If I do have any chicken left over - and I don't think I've ever had more than 1 thigh portion - I take out the bone then and there and put the chicken in the refrigerator. Later (within a day or two), I make a garlicky soup, by removing the chicken, adding some chicken broth or water to the cold, jelled juices, placing it over a high heat and, when that's hot, shredding the chicken into it and heating it through thoroughly, till everything is piping hot. You can obviously add rice or pasta. Otherwise, mash any leftover garlic into the concentrated liquid (which will be solid when cold), chop up some leftover chicken, and put it all into a saucepan with some cream. Reheat gently until everything is piping hot, and use as a pasta sauce or serve with rice.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
• Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
• Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
• Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CHICKEN WITH FORTY CLOVES OF GARLIC

Steps:

• Wash the chicken legs and thighs and thoroughly dry with paper towels. Put the oil in a shallow dish or a plate and turn the chicken in the oil to coat on all sides. Reserve the unused oil. Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tight-fitting lid. Add the parsley and tarragon, then lay the chicken pieces on top. Pour the vermouth over the chicken, and add 1 teaspoon salt, the pepper, and the nutmeg.
• Pour the reserved oil into the casserole, then toss in all the garlic and sprinkle with the remaining salt. Put a piece of aluminum foil over the casserole and then cover to make a tight seal; or make a thick, heavy flour and water paste to seal the lid, and cover the lid and paste with another layer of foil. Bake in a preheated 375°F oven for 1 1/2 hours without removing the lid. To serve remove the foil (or break and remove the flour paste seal) and serve hot, from the pot.

FORTY CLOVE GARLIC CHICKEN

Steps:

• Sprinkle the chicken lightly with salt.
• Cook the chicken on all sides in hot oil until browned.
• Arrange the chicken in a baking dish.
• Add unpeeled garlic cloves and wine to the chicken.
• Squeeze lemon quarters over the chicken; adding the squeezed quarters to the dish.
• Lightly sprinkle ground red pepper over the chicken.
• Cover and bake in a 325 degree oven for about 1 hour or until chicken is tender.
• Transfer chicken and garlic to a serving platter, discarding lemon.
• Spoon cooking liquid over chicken and garlic.
• To eat garlic, squeeze the unpeeled clove between your thumb and finger until the clove pops out of its peel and into your mouth.

40-CLOVE GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Pre-heat the oven to 180°C (350°F)
• Season the chicken with the salt, pepper and mixed herbs. Set aside.
• Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
• Take the chicken out and set aside.
• Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
• Add the garlic cloves and gently cook them for about 2 minutes.
• Pour in the vermouth or white wine and gently cook so that it reduces slightly.
• Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
• Bake in the oven for 20-25 minutes or until the chicken is cooked through.
• Serve with crusty bread and vegetables of your choice.
• Enjoy!

SLOW-COOKER FORTY-GARLIC CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.
• In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.
• Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.
• Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Adjust oven rack to middle position and heat oven to 400°F.
• Brine the chicken: Dissolve 1/4 cup salt in 2 quarts cold tap water in large container or bowl. Submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.
• Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9 inch pie plate; cover tightly with foil and roast until garlic is softened and beginning to brown, about 30 minutes. Shake pan once to toss the contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, until browned and fully tender, about 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450°F.
• Using kitchen twine, tie together thyme, rosemary, and bay leaf and set aside.
• Heat remaining 1 teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until it begins to smoke. Swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes. Turn chicken pieces and brown until golden on second side, about 4 minutes longer.
• Transfer chicken to large plate and discard fat. Off the heat add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits.
• Set skillet over medium heat, add garlic and shallot mixture to pan, then return chicken, skin-side up to the pan, nestling pieces on top of and between the garlic cloves.
• Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 F about 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin about 3 to 5 minutes.
• Using potholders or oven mitts, remove skillet from oven and transfer the chicken to a serving dish. Set the skillet aside on the stovetop, reserving the liquid.
• Remove 10 to 12 garlic cloves and place in a mesh sieve and set aside. Using a slotted spoon, scatter the remaining garlic cloves and shallots around the chicken and the discard herbs.
• With a rubber spatula push reserved garlic cloves through the sieve and into a bowl. Discard the skins.
• Add the garlic paste to the remaining liquid in the skillet. Bring to a simmer over medium high heat, whisking occasionally to incorporate the garlic. Adjust seasoning with salt and pepper to taste. Whisk in butter. Pour sauce into sauceboat and serve with the chicken.