October 22nd, 2010

attn: all garlic lovers

Do you like garlic? I find that people are either garlic lovers or garlic haters. Based on this post, I’ll give you one guess as to which side of the fence I fall on.blub

We are lucky enough to have a landlord who has a wife who is one heck of a green thumb. And every summer we get to enjoy that which she grows in our very own backyard: cucumbers, pinto beans, tomatoes, onions. But best of all, we get fresh from the ground, literally juicy, heads of garlic. One whiff of these babies, and you will never buy that store bought, pre-chopped jar of refrigerator garlic ever again!garlic roller

As garlic harvesting season at 406 has long since passed, we are back to store bought garlic (full bulbs!), having already devoured our share from the garden. At a ladies night this past week, a new friend mentioned that she tried her hand at what she termed “40 Clove Chicken”. 40 cloves? Of what? She couldn’t possibly be talking about using 40 cloves of garlic in one dish!cloves

Oh yes she was. 40 Clove Chicken is exactly what it sounds like: 40 cloves of peeled, raw garlic, tossed in butter, stuffed inside a chicken which is seasoned to your taste, and baked. You are left with a beautiful, fragrant chicken that reveals the buttery goodness of roasted garlic. This meal requires nothing more than a nice baguette, a bit of butter, a glass of wine, and a comfy place to enjoy your at-home picnic. Top a piece of buttered baguette with a spread of your roasted garlic, throw a little piece of chicken on top, salt and pepper, and that’s it. You’re in simple, culinary heaven.bread garlic and butter

If you’re like me, and can’t quiiiite get through all of that garlic, save it for future uses, like in pastas, mashed potatoes, stir-frys, or my favorite, 40 Clove Chicken left overs!garlic chicken dinner

Let me know if you give 40 Clove Chicken a try, and if you find your own special touch to bring to this wonderfully easy dish!

If your garlic is a little under done when you un-stuff your chicken, put it in some tin foil and throw it back in the oven for 10-15 minutes while you tent your bird (if you don’t know what tenting is, LOOK INTO IT! You will never cut into any meat right away ever again). And if you’re wondering what that tube thing is in the second photo, it’s a garlic peeler. Oh yah, roll your cloves around in this baby, and poof! Skinless garlic! Very fancy (thank you Joanna!).

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