"Poultry is for the cook what canvas is for the
painter."
FORTY-CLOVE GARLIC CHICKEN
~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy, The Garlic Capital of the World --
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" ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers)
1 plump chicken (a capon would be lovely) rinsed & patted dry
40 cloves of garlic
1/4 cup extra-virgin olive oil
4 stalks of celery and leaves
1 bunch of minced parsley
1 Tbsp. thyme
1 Tbsp. rosemary
1 lemon
2 bay leaves
1/2 cup dry white wine
1/4 cup vermouth
coarse salt & freshly cracked pepper
- Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt & pepper.
- Place bird in roasting pan surrounded by garlic. Cover with remaining olive oil, wine and vermouth. Sprinkle with parsley.
- Roast for 20-30 minutes at 400-degrees until bird starts to brown. Reduce heat and roast for another hour or until cooked.
- Serve the soft, buttery garlic cloves on crusty French bread, the remaining garlic in Roasted Garlic Smashed Potatoes with a side of steamed buttered broccoli splashed with lemon juice, salt & pepper.
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ROASTED GARLIC SMASHED REDSKINS
(serves 4-6)
2 1/2 pounds scrubbed red-skin potatoes (about 16 medium)
1 head ROASTED garlic
1 cup sour cream
4-6 Tbsp. unsalted butter
2 Tbsp. chopped fresh chives
2 tsp. white pepper
coarse salt to taste
- Simmer potatoes until very tender, about 30 minutes. Drain well but do not peel. Transfer to large bowl, add butter and approximately 1 head of peeled roasted garlic.
- On low speed, mash with electric mixer. Beat in sour cream, chives, salt & white pepper. Leave chunky.
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