Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Chicken, Main Dish, Poultry

Chicken with 40 Cloves of Garlic

Source: Gourmet | April 1967; reprinted September 2001
URL: http://www.epicurious.com
URL: http://recipes.nalbone.us

Servings: 4

Preparation Time: 15 minutes
Start to Finish Time: 50 minutes

Poulet aux Quarante Gousses d'Ail: Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the "stinking rose" — mellowed by long, slow cooking.

Ingredients

  • 4 pounds chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 scant cup olive oil
  • 2 fresh parsley sprigs
  • 1 fresh rosemary sprig
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • 1 bay leaf (not California)
  • 1 celery rib
  • 40 garlic cloves, peeled (from 3 to 4 heads of garlic)

Directions

  1. Preheat oven to 350°F.
    Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.
  2. Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.
  3. Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.
  4. Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes.
  5. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices. add your own note

Accompaniment: toasted baguette slices

Per Serving (excluding unknown items): 1231 Calories; 105g Fat (77.3% calories from fat); 59g Protein; 11g Carbohydrate; 1g Dietary Fiber; 298mg Cholesterol; 509mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 2 Vegetable; 16 Fat.

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