40-Clove Chicken

 

Yes. Forty cloves. That’s 40 delicious, roasted cloves of garlic. Skyler made this amazing chicken from marthastewart.com one night for some dear friends of ours. It’s a very simple yet flavorful chicken. We had a small, locally raised chicken in our freezer just waiting to be eaten up.

This recipe takes a little bit of time to prepare and then about an hour in the oven (depending on the size of the bird).

Start by placing the 40 cloves of unpeeled garlic (3 or 4 heads) in a medium-sized bowl. Cover with a bowl the same size to make a sphere. Hold them together tightly and shake, shake, shake! All of the peels should  come off. Toss the peels.

Place the chicken in a roasting pan or cast iron skillet. Rub the entire chicken with 1 tablespoon butter. Season the chicken with salt and pepper; add the remaining butter, thyme, and garlic cloves to the pan.

Roast in the oven at 475 for 45 to 60 minutes. Occasionally baste the chicken with the juices and stir the garlic. Check the temperature of the thickest part of the thigh, it should be 165 degrees. When it is done, take it out of the oven and let it rest for 10 minutes. Serve with the juices and garlic!

We took some of the garlic and spread it like butter on a baguette. Yum, yum!

Chicken with 40 Cloves of Garlic from Martha Stewart

Ingredients

  • 40 garlic cloves (3 to 4 heads), unpeeled
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper
  • 6 sprigs fresh thyme

Directions

  1. Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
  2. Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
  3. Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.
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