MetaChat - Chicken with 40 Cloves of Garlic

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29 March 2009

Chicken with 40 Cloves of Garlic It was good. Seriously good.

post by: essexjan at: 14:51 | 15 comments

And you won't be hassled by vampires anytime soon!

posted by BoringPostcards 29 March | 14:54

Sealing the pot with foil before the lid went on resulted in the chicken poaching in the olive oil and its own steam. It was falling-off-the-bone tender.

≡ Click to see image ≡

I didn't want to throw away the garlic, so I put it, with the oil, into a jug and blitzed it with a blender. So now I have this fabulous garlic puree to use in recipes. It has a wonderful, soft flavour.

≡ Click to see image ≡

posted by essexjan 29 March | 14:55

You didn't eat the garlic? I would've eaten it. Every last clove of it. Mmmmmmmmm.

posted by ThePinkSuperhero 29 March | 15:08

That puree and some rye toast, mmmmm.

posted by Ardiril 29 March | 15:15

That puree, mixed with hummus on toast. Yes. And sliced tomato.

posted by gaspode 29 March | 15:58

That's it, I'm roasting some garlic this week. I don't have to go anywhere, I might as well smell bad, too.

posted by ThePinkSuperhero 29 March | 16:04

NOM.

I am making something delicious in the slow cooker this week and will be sure to share with the studio audience.

posted by By the Grace of God 29 March | 16:29

If I ever make it to Great Britain I want you to make that for me (I'll buy the bird.) That looks so good!

posted by bunnyfire 29 March | 17:10

Yummmmmmmmmm. This thread is making me hungry.

posted by marsha56 29 March | 20:56

Even the chicken looks happy soaking in all that garlic.

posted by deborah 29 March | 22:25

There's a garlic-themed restaurant in San Francisco called the Stinky Rose or something like that, and they have this on the menu (at least last time I was there). Awesome.

posted by rocket88 30 March | 09:20

I showed my flatmate this, and he said, "But they don't peel the garlic. What's the advantage over using less garlic that's been peeled? Different flavour?"

Please to enlighten us, someone?

posted by chrismear 30 March | 10:30

chrismear, the garlic is separated from the bulbs into cloves, so most, if not all, the inedible part of it has disappeared. It's just a lot easier to not have to peel it. There's no need, as it becomes soft all by itself in the oil.

posted by essexjan 30 March | 11:19

"But they don't peel the garlic. What's the advantage over using less garlic that's been peeled? Different flavour?"

It's collusion with the garlic-mongers, they sell more this way.

Is there such as thing as a garlic monger? In an ideal world, there would be.

posted by King of Prontopia 30 March | 14:45

Is there such as thing as a garlic monger?

Next time I'm in Gilroy, I'll see if I can find out.

And can I just say, that would be a hell of a town to live in if you were a vampire.

posted by scody 30 March | 17:48

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