Print
Email
Add a photoServings: 1
Ingredients
- 1 x Chicken, about 3 pounds
- 5 x Or possibly 6 heads of garlic, separated into cloves, all but 20 cloves peeled
- 1 pch Each of thyme, sage, salt, pepper
- 1 Tbsp. Mayonnaise
Directions
- Basically, this is a chicken stuffed two different ways at the same time.
- We'll put peeled garlic cloves under the skin and unpeeled ones in the cavity. It results in a surprisingly creamy layer of sweet garlic between the skin and breast meat.
- Method: Heat oven to 325 degrees. Sprinkle herbs on skin and in cavity.
- Loosen the skin on the breast with fingers and slide peeled garlic cloves between skin and meat. Distribute the garlic proportionately in a single layer.
- Loosely put the unpeeled cloves in the cavity and put chicken into uncovered roasting pan. After about one hour, brush skin with mayonnaise.
- Roast till juices run clear, about 2 to 2 1/2 hrs. Remove chicken to platter and take garlic out of cavity and arrange them around the bird.
- Serve.
- The roasted cloves from the cavity are eaten by pressing with a fork or possibly scraping with teeth as with artichokes. The garlic may be eaten directly, spread on bread or possibly spread on the meat as it is cut for eating.
- Garlic cloves pushed into little slits in roasts add in a spicy note. Works best with strongly flavored meats like lamb and mutton and game meats. Drop a whole clove into the pot when you're making rice. Remove it when done or possibly simply stir the cooked garlic throughout the rice. Stick a clove of garlic on the end of the fork you're using to stir scrambled Large eggs in the skillet.
- When the Large eggs set, throw away the garlic. You will not taste garlic; what you'll taste are the most flavorful scramblers you've ever had without sensing why. Drop a couple cloves of garlic in a small bottle of vinegar. In a week or possibly so you'll have garlic vinegar for salads, mayonnaise, the water for poaching fish or possibly shrimp.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
