Slow Roasted...
40+ Cloves of Garlic
Fresh Herbs and Lemon
Organic Free Range Chicken
2 Hours in the Oven
Viola!
I have always wanted to try this recipe.
After I mention this, people all around are telling me how they do it.
...Roast entire heads of garlic then use them as spread
...40 isn't enough, 60 cloves
...Extra herbs
...Use chicken pieces instead of whole
...Extra citrus
...cook entirely with 400 degrees
...cook in crock pot
etc, etc, etc.
Here is the basic, feel free to improvise!
My menu was...40 Cloves Garlic Chicken; Roasted Vegetables with Cous Cous; Warm Balsamic Dressing with Cranberries
40 Cloves Garlic Chicken
Ingredients
3-4 heads of garlic, about 40 cloves
4 lbs of roasting chickens (parts will work too)
1 tablespoon fresh thyme leaves (or 2 teaspoons of
dry herb)
1 tablespoon fresh Sage or Rosemary
½ onion sliced
1 stalk of celery, cut into 3 inch pieces
2 small carrots, peeled and cut into 3 inch pieces
2 tablespoons good olive oil
Kosher or Sea salt
Freshly ground black pepper
1 cup dry white wine
Juice of 1 lemon
2 tablespoons all-purpose flour
2 tablespoons of butter
Directions
Lightly pressed the cloves with a cleaver to separate from
skin, then remove skin
Dry the chicken with paper towels
Brush skin with olive oil
Season liberally with salt and pepper, especially the cavity
Put celery and carrots inside the cavity
Line roasting pan (with cover) with the sliced onion
Place garlic cloves on top of onion
Put Chicken on top of the garlic
Sprinkle the chicken with the herbs
Roast chicken uncovered at 400 degrees for 25 minutes
Add white wine and lemon juice to the pan
Cover and reduce temperature to 325 for 1 hour
Do not uncover the lid until the chicken is done
Remove the chicken and let rest for 10 minutes
Remove the onion from the pan, put the garlic and the liquid
from the roasting pan into blender (skim off the top layer of fat from the pan
juice)
Blend until uniform consistency
Pour into a pan, heat to boil
Mix butter and flour together a paste
Add flour paste as needed to thicken the sauce, salt and
pepper to taste
Serve over chicken
Warm Balsamic Dressing
(for salad & vegetable dishes)
Ingredients
1/2 cup dried currants/cransins (also great with fresh
grapes)
7 tablespoons balsamic vinegar
1 5-ounce package thinly sliced pancetta (Italian bacon),
finely chopped
2 tablespoon finely chopped shallot
2 tablespoon extra-virgin olive oil
Pinch of sugar
salt & pepper to taste
1/2 cup candied nuts, coarsely chopped
Directions
Place currants in small bowl. Heat vinegar in saucepan over
medium heat until hot (do not boil). Pour vinegar over currants; let soak until
currants soften, 15 to 20 minutes.
Heat large nonstick skillet over medium- high heat. Add
pancetta; sauté in low-med heat until brown and crisp, about 5-7 minutes. Add
shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat.
Stir in currant- vinegar mixture and olive oil. Add sugar, salt and pepper.
Sprinkle nuts over sauce.
Dinner is Served!
