40 clove garlic
So,earlier this week, I was watching BBCAmerica's food shows that they have been airing in the mornings/afternoons.
One of them, (Good Eats? ) did the old 40 cloves of garlic recipe and it sort of made me think. It's one of those recipes you see all over the place but never really make.
I had some bone in chicken breasts and thought, "What the hell..."
Only had 31 cloves... peeled them and simmered them for ten minutes in a pot of water.
Browned the chicken in butter, removed from pan and then, threw in a diced jalapeno, seeds and all.
Added the chicken, the garlic, a shot of scotch, and a cup of broth and simmered for twenty-five minutes.
Mashed some taters, sauteed some beans with bacon and reduced the sauce.
Way tangy and moist!
see it here: http://farm2.static.flickr.com/1186/8...
I once stuffed a whole chicken with about 3 whole garlic (all peeled and separated) and put plenty round the chicken too, added water, onions and carrots and oven baked in a closed dish for about 3 hours on low heat. It was so good. I mashed all the garlic up and made a gravy with the liquid and served with mash.
I've made this recipe a few times, and it is fantastic. I highly recommend having some crusty bread around, because there will be a huge amount of garlic-infused olive oil sitting there waiting for something to be dipped in it...
The scotch is certainly an interesting addition! I'll have to give that a shot... errmm, so to speak...