I really enjoy Alton Brown on the Food Network and his technical, science-geek way of making food delicious. While browsing his recipes online I came across this recipe called "40 cloves and a chicken." It sounded aggressively garlic-y, but I decided to try it out because it made me think of down-home French comfort food. I also added my own flair into this recipe..
First, I bought a whole chicken that was already sectioned from Trader Joe's (why would I buy a whole chicken and take it apart myself when TJ's can do it for me?). Second, and also from TJ's, I bought a package of pre-peeled garlic. This is essential - you must buy pre-peeled garlic or you will hate making this dish. Plus, one package of pre-peeled equals about 40 cloves - perfect. I seared the chicken on high heat with a little olive oil until it was crispy on the outside (it does not have to be cooked through the middle). Make sure you get a crispy crunch on the skin or it will come out soggy in the end.
40 cloves and a chicken pre-oven
I placed the chicken in a baking dish and added the oil, garlic, fresh thyme, and a few extras: fresh parsley and 1/4 c white wine to give the dish a little acid and cut through the oil. I also added 1/4 c of chicken stock which adds to the flavor of the juice. Don't forget to cover the dish with foil!
40 cloves and a chicken fresh out of the oven
When the chicken is ready and rested you get this amazing juice in your baking dish with all the flavors of the chicken, herbs and garlic. The garlic itself turns into this gooey mush that you must spread over a loaf of fresh bread. I usually go all out and dip my entire piece of bread into the juice - it's that tasty. And the garlic isn't overpowering; the long roasting process takes out the bitterness and gives it a sweeter, milder flavor. But be advised... your boyfriend may not kiss you for three days after eating this (it's worth it ;-)!).
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