Wednesday, January 5, 2011

Chicken with 40 Cloves

Another recipe by Alton Brown. I followed this one to a T. Well, almost. I didn't have enough garlic, and I substituted thyme with parsley. But it didn't take away from the taste. The chicken came out so tender, it was almost melt-in-your-mouth texture. I was afraid that the taste of garlic would be too strong and overpowering, but that was absolutely not the case. It was a good background taste, you know it's there but it's not taking over your taste buds.
*Those are necks, by the way, so get your mind out of the gutter*

Original recipe here.
Serves 6-8. Prep time: 15 minutes. Bake time: 1.5 hrs
1 broiler/fryer chicken
30 cloves of garlic, peeled
4-5 springs of fresh parsley
1/2 cup of olive oil.

Preheat oven to 350F.
1. Prep your chicken by washing it, and cutting into 10 pieces (2 drumsticks, 2 wings, 2 thighs, 2 breasts, each halved).
2. Season each piece with salt & pepper, toss with some olive oi, and sear on both sides in a very hot pan over high heat. You can take take them out once you're happy with the color.
3. Transfer the chicken into a baking dish, throw in the garlic, the parsley, and add 1/4 cup of olive oil.
4. Bake, covered, for an hour an a half.
5. Remove from oven and let it rest for about 10 minutes before serving.
***Don't get rid of the oil from the pan. I used it to to make toasts, that I topped with red caviar. You can also spread baked garlic over bread, it's very soft and sweet at this point.

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