Chicken with 40 Cloves of Garlic
From rivet 15 years ago
- 120 minutes to make
- Serves 4
If you like garlic, this one's for you! If you don't you will still be surprised how mild it is and the garlic becomes sweet once it is cooked, losing its pungency. This dish tastes like you spent a fortune and all day cooking. Read more This is my version of an old french recipe. See less
Ingredients
- 1 whole chicken about 4-6 lbs shopping list
- 5 or 6 sprigs fresh thyme shopping list
- 4 sprigs fresh rosemary shopping list
- 2 or 3 bay leaves shopping list
- 1 TBSP fresh chopped basil shopping list
- 40 cloves garlic (do not peel) shopping list
- 6 or so TBSP olive oil shopping list
- 3 TBSP water shopping list
- Coarse ground black pepper and salt (kosher) to taste shopping list
How to make it
- Rinse bird under cool water and pat dry
- In a cast iron dutch oven, heat about 4 or 5 TBSP olive oil
- Pre heat oven to 375 degrees Fahrenheit
- Put half the thyme, rosemary and bay leaves inside birds cavity
- Over MED/HI to HI heat quickly brown the bird on all sides as best as you can
- Remove from heat, place 2 or 3 garlic cloves inside cavity.
- Spoon drippings over bird
- Arrange remaining Thyme, Rosemary, Garlic and bay leaf around bird
- Pour about 2 TBSP olive oil over bird
- Sprinkle Salt, Pepper and Basil over bird
- Put 3 TBSP water around bird
- Cover tightly and place in oven
- Bake about 2 hours, do not open lid to peek during this time
- To serve, put it on platter with garlics arranged around it and have crusty bread to squeeze cooked garlic cloves onto.
- This meal goes very well with a hearty red wine. My choice is a Spanish Tempranillo.
People Who Like This Dish 5
- lacrenshaw Horsham, PA
- suestonebender CA
- lunafish Hudson, NY
- crazeecndn Edmonton, CA
- lasaf St. Paul, MN
- rivet SW, MO
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The Rating
Reviewed by 2 people-
This is a wonderful recipe, rivet. We ARE garlic freaks... thanks! Five.
Lorraine
lacrenshaw
in Horsham loved it
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This will be great, I can't wait to try this one. A big 5 for you. Also welcome to group recupes, I like your cooking style-Lori
lasaf
in St. Paul loved it
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