I lost a recipe about chicken and tons of garlic鈥oes anybody has it (I would much appreciate your sharing)?

Suddenly, I having a craving for it and I can鈥檛 find it!


It involves whole jumbo garlic cloves, lots and lots of it, and at the end, the garlic cloves taste like potatoes, not like garlic!


I lost a recipe about chicken and tons of garlic鈥oes anybody has it (I would much appreciate your sharing)?
I don't think this is your recipe because it is so easy it would be hard to forget it! Take a whole chicken, rinse it and pat it dry inside and out. Stuff the cavity with 40 peeled garlic cloves -- you can add more garlic if you prefer. Place the chicken on a baking pan, breast side up, and salt and pepper it. Bake @ 400 degrees for about 1 hour -- till the skin is nice and crispy and when you move the chicken leg, it feels as though you could easily pull it off. Let the chicken sit for 10 minutes, then spoon out the garlic and place it in a bowl -- it will be a sort of buttery consistency. Cut the chicken up into pieces, and serve with the garlic on the side. If you love garlic, you'll love this recipe.I lost a recipe about chicken and tons of garlic鈥oes anybody has it (I would much appreciate your sharing)?
1 (4-lb) chicken


1/2 teaspoon salt


1/4 teaspoon black pepper


1 scant cup olive oil


2 fresh parsley sprigs


1 fresh rosemary sprig


1 fresh thyme sprig


1 fresh sage sprig


1 bay leaf (not California)


1 celery rib


40 garlic cloves, peeled (from 3 to 4 heads of garlic)


Accompaniment: toasted baguette slices


Special equipment: kitchen string





Preheat oven to 350掳F.


Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.





Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.





Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170掳F, 30 to 40 minutes.





Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices



heres the one that I make from an old methodist church cookbook:





chicken pilaf provencal





2 chickens cut into parts


4 T olive oil


2 T butter


1 T flour


salt to taste


3/4 C long grain rice


1 sm can chicken broth


30 peeled cloves garlic





brown chicken in oil and butter in a skillet. Remove chicken and set aside. Stir in flour, broth, salt and garlic cloves. Bring to a boil and deglaze pan. Return chicken to pan and simmer covered for 45 minutes . Add rice and cook an additional 20 minutes.






HONEY GARLIC CHICKEN WINGS





1/2 cup liquid honey


1/4 cup lemon juice


1/4 cup water


3 tbsp ketchup


1 1/2 tsp garlic powder


1/2 tsp garlic salt


1 tsp ground ginger





Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.


Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs.





Bake at 400 F for 1 hour, turning once






chicken and 40 cloves? Sounds like that’s what you're trying to make…I like Alton Brown's recipe personally. Though I really don't know where you're getting the garlic tasting like potatoes thing…cooked garlic is sweet and still tastes like garlic…





here's the recipe:





http://www.foodnetwork.com/recipes/alton鈥?/a>
You can look it up online…as I remember it was called Chicken Ali Baba*, 'cause it had 40 cloves ( or whatever you like) of garlic.





* and the 40 Thieves. Graham Kerr' Galloping Gourmet recipe, I had!