Cucina Linda

Chicken with 40 Garlics
Posted Today at 05:35 PM by Jasminebed
Chicken with 40 Garlics is a staple of French Cuisine from the region of Proven�al. This may sound like an overabundance of garlic, but you will probably find you want more next time! Long cooking in a sealed casserole renders sweet and nutty garlic cloves that are highly addictive. This dish also provides a fuss-free main entree for a company dinner, as well as a dramatic table presentation.

You can find many recipes online, but this is my take on this classic.

Ingredients

One large roasting chicken, preferrably at least 5 lbs, but 7 or 8 lbs is better if you can find one. Some butchers can order you a capon (a neutered rooster, prized for their tenderness and size), but these tend to be pricy.

1 lemon, quartered.

40 cloves of garlic, (roughly 3-4 bulbs) loose papery skin removed, but not peeled. If you are making a jumbo roaster, and serving six or more people, double this amount.

small amount of olive oil or melted butter to brush chicken with

Dried herbs of your choice...basil, tarragon, rosemary, parsley, thyme, sage, or a mixture as desired. Italian seasoning works fine.

1 cup chicken broth or stock

1 cup dry white wine or vermouth. If you do not drink, add another cup of stock and a small amount of vinegar or lemon juice.

Salt & pepper

Non-edible ingredients

1 Cup of Flour and 1 tsp salt, mixed with enough water to form a pastry.

Equipment required

Large covered Roaster or casserole
Wire rack

Preparation may be done early in the day

Remove any giblets from chicken and discard or save for another use. Rinse inside and out, drain and pat dry. If there is a large amount of fatty skin, you may trim.

Place rack in roasting pan.

Season inside of cavity with salt and pepper. Add quarted lemon and four or five of the garlic cloves. You may truss chicken, but if the legs are not resting against pan sides, you don`t need to bother. Rub outside skin with oil or melted butter, add a generous amount of dried herbs. Place on rack.

Add chicken broth and wine to pan. If you have a very small roaster, you might to use less...you don`t want it to come over the rack. Sprinkle the rest of the unpeelled garlic around chicken, either on the rack or in the broth, or both...it`s not really important.

Make a pastry with just flour, salt and water. Let it rest a few moments, then roll out into a rope. You will not eat this, but you will seal the casserole lid onto the base with it. Place it around edge of roaster (does not have to be one long continuous piece), and press lid firmly in place.

If you are not baking immediately, refrigerate at this point.

Bake at 350 degrees. For a 3-5 lb bird, you will need at least 90 mins, but can continue to cook up to another 45 mins with no detriment. For a capon or jumbo roaster of 7-8 lbs, at least 2 hours, and can be held for another hour. Especially if guests are late arriving, or extending the pre-dinner cocktails.

When you have everyone seated, bring casserole to table. Use a screwdriver to break the seal and discard the pastry seal...trust me, it is inedible after this length of time. The aroma that wafts out is dramatic and aromatic. Remove chicken to serving platter, and place in turned off oven to rest while you return pan to cold stovetop and remove garlic with slotted spoon to bowl. Remove most of the fat with a spoon from the broth/wine/and juices. Squish five or six of the garlic cloves from their skins (clean fingers work best, but you can use a fork or knife, mash to paste (a fork does this quickly) and stir into sauce. Add any juices that have come out of roasted chicken. Pour into a gravy boat or pitcher. Carve chicken either in the kitchen or at table.

Serve with mashed potatoes, french bread and simple green salad or green beans. Your guests squish their own garlic out of the paper skins, and either spread it on the bread (as done in Proven�al), or smushed into their potatoes. Pass the au jus for guests to add to their meat or potatoes.

You are sure to be asked for the recipe.
Bon appetite.