Recipe Chicken with 40 cloves of garlic : Practical and Delicious

Recipe Chicken with 40 cloves of garlic : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken with 40 cloves of garlic. You are currently reading Recipe Chicken with 40 cloves of garlic : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Chicken with 40 cloves of garlic requires 15m, cook 1h 30m and serve 4. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Although its origins are shady (some sources even contend that it originated in America), chicken with 40 cloves of garlic is generally thought to hail from that sunny, southern region of France Dumas spoke of so fondly. You will need about 3 bulbs of garlic to get 40 cloves. Don't be put off by the quantity – when roasted, the garlic develops a creamy texture and sweet flavour.

Ingredients:

11 Ingredients

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  6 sprigs thyme
  
  
  


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  40 cloves garlic, unpeeled
  
  
  


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  2 stalks celery, roughly chopped
  
  
  


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  1 carrot, roughly chopped
  
  
  


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  1 onion, roughly chopped
  
  
  


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  1.5kg chicken, rinsed and patted dry with paper towel
  
  
  


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  60ml (1/4 cup) extra virgin olive oil
  
  
  


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  180ml (3/4 cup) Massel chicken style liquid stock
  
  
  


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  180ml (3/4 cup) dry white wine
  
  
  


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  Boiled chat potatoes tossed with parsley, to serve
  
  
  


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  Green beans, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C. Place 2 sprigs thyme, 3 cloves garlic and one-quarter each of the celery, carrot and onion inside the cavity of the chicken. Using kitchen string, tie the legs together, then rub chicken all over with 1 tablespoon oil. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Scatter the remaining celery, carrot, onion, thyme and garlic over the base of a small roasting pan, drizzle with remaining 2 tablespoons oil and toss to coat. Place chicken on top, breast-side up, and pour stock and wine into the pan. Roast for 25 minutes, then reduce heat to 180C and roast for a further hour or until the juices of the chicken run clear when the thickest part of the thigh is pierced with a skewer.
  
  
  


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  Step 3
  
  
  
  
  Transfer the chicken to a plate, cover loosely with foil and rest for 10 minutes. Using a pair of tongs, remove garlic from pan and set aside. Strain pan juices through a fine sieve into a small saucepan, discarding solids. Using a ladle, skim excess fat from the top, then bring juices to a boil over medium heat and cook for 3 minutes or until slightly reduced.
  
  
  


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  Step 4
  
  
  
  
  Carve chicken and serve with roasted garlic, boiled potatoes, green beans and pan juices.
  
  
  

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