How To make Chicken with Forty Cloves Of Garlic
8 Chicken legs (cut into
Drumsticks and thighs) 2/3 c Olive oil
4 Celery ribs, sliced thin
6 Sprigs parsley
1 tb Tarragon
1/2 c Dry vermouth
2 1/2 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
40 Cloves of garlic, peeled
Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and
tarragon. Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil remaining in the plate into the casserole. Toss in all garlic and sprinkle with the remaining salt. Lay a piece of aluminum foil on top of the casserole, to make a tight seal. Set on the casserole lid. Bake in a 375-degree oven for 1 1/2 hours without removing the lid. Serve with hot toast or thin slices
of French bread or pumpernickel, spread with the softened buttery garlic cloves.
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Chicken with 40 Cloves of Garlic Ep. 12
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Chicken with 40 Cloves of Garlic | Everyday Food with Sarah Carey
Here's a simple way to turn roast chicken into a special dish: Give it a French twist. Instead of making your standard roast-chicken recipe, why not try this iconic Chicken with 40 Cloves of Garlic. (Yes, 40 cloves. Really!) The super-short ingredient list will give you an idea of how easy it is to make. The chicken browns beautifully and the mingling juices and the butter mellow the garlic (we like to roast it in a cast-iron skillet), making a truly impressive dish that takes almost no effort at all.
Sarah's Tip of the Day:
I hear you saying, But, Sarah, peeling 40 cloves of garlic will take forever! Actually, it takes all of 40 seconds. Don't believe me? Watch the video and I'll show you a clever trick that removes the peels from several heads of garlic at once. Seriously, the hardest thing about making this recipe is waiting for it to come out of the oven.
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Recipe Ingredients:
40 garlic cloves (3 to 4 heads), unpeeled
1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons butter, room temperature
Coarse salt and ground pepper
6 sprigs fresh thyme
cast-iron skillet
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Nutritional Info:
Per serv (makes 4): 578 cal; 33 g fat; 57 g protein; 10 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken with 40 Cloves of Garlic | Everyday Food with Sarah Carey
30 Cloves Garlic Chicken Recipe | French Bistro Recipes
The 30 cloves of garlic chicken is made with chicken that is braised in wine and cognac with 30 cloves of garlic, this French bistro packs a punch of flavors.
Get the recipe:
can be served with a ratatouille or macaroni gratin
pair with a white burgundy or chardonnay.
This French cuisine 30 cloves garlic chicken recipe dates back from our grandmas time and there is no clear origin that I know of as to why someone decided to cook a chicken with 30 or even 40 cloves of garlic. I know that the French soil is perfect for garlic growing and many region also have farm chickens widely available so perhaps that back in the days, farmers did not have much else to cook just decided to use what they had: garlic and chicken.but who knows?
Anyway in this modern day french bistro food version, we are simply sauteing pieces of chicken with lots of garlic cloves. the dish is then flambe with cognac and deglazed with white wine to create that super concentrated jus full of flavors. The garlics clove are cooked in their sleeves so the chicken does not taste that must of garlic but what you do get, is garlic cloves that are cooked from inside and almost become pureed garlic.
in this video I give two version of that easy garlic chicken recipe. one version is the original French bistro chicken recipe and the second is my twist of that recipe where I only create a quick creamy garlic sauce at the end. no use to say that if garlic is your thing you have to try that 30 cloves garlic chicken recipe.
can be served with a ratatouille or macaroni gratin
pair with a white burgundy or chardonnay.
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ROAST CHICKEN WITH 40 CLOVES OF GARLIC
ROAST CHICKEN WITH 40 CLOVES OF GARLIC
1 whole chicken
2-3 head garlic
2 tsps. garlic granules
1-2 tsps. cracked black pepper
2 tsps. salt
1 tsp. rosemary
1-2 tsps. lemon or calamansi juice
JAVA RICE
1 tbsp. olive oil
1 tbsp. butter
1-2 pcs. red bell peppers
1 tsp. turmeric powder
1-2 tbsp. banana catsup
2 cups rice
3 cups water
1 tbsp. soy sauce
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Chicken with 40 cloves of Garlic - Simple Roast Chicken
Chicken with 40 Cloves of Garlic is a simple roast chicken dish that's easy to make. Don't be scared of 40 cloves of garlic: cooking whole cloves of garlic in their skins transforms them into super soft and sweet flavor bombs.
You can get the complete recipe here on my website at
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Creamy 40 Cloves Garlic Chicken Recipe | Get Cookin'
if you love garlic, this dish is for you. You'll be surprise about the browning and stewing of the garlic that mellows the strong taste of the garlic. It is very to makes. I'll show you how.
Ingredients:
1 whole chicken cut
1 tablespoon butter
1 tablespoon oil
Salt
40 cloves garlic
1 1/2 cup dry wine
3 tablespoon Cognac
Fresh thyme
2 tablespoon flour
2-5 tablespoon heavy cream
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