4 Heads Are Better Than 1

So a few years ago I attempted to make what is called 40 cloves of garlic with Chicken.  Let’s just say it was rough trying to be in the house with the lingering odor but you would not see a vampire within 10 yards of my apartment.  Needless to say I hadn’t attempted to make the dish again until I had the grand idea of buying a whole chicken that happen to have been on sale last week.

This past weekend I decided to attempt the dish again and had it for dinner on Monday.  This time the dish was much easier to make, mainly because I have gotten over my fear of cutting a whole chicken down to pieces that are easier to fry.  Let’s just say it was not a fear so much as my feeling the chicken should be roasted whole.  Ladies, this is a good time to bond with your boyfriends or hubbys, get them to help peel the garlic while you are cooking the chicken or peel together and have a nice conversation.  🙂

Anywho, the dinner last night was delicious to say the least, but I really wished I put potatoes in the bottom to absorb the garlicky yumminess that was simmering in the bottom of the pot!  Sorry there are no pictures, but I promise the next time I make this dish I will post some.

What you will need for this dish:
1 whole chicken cut into 8 pieces
10 sprigs of fresh thyme (I used the lemon thyme I am growing in my window box)
4 heads of garlic with the largest cloves peeled and the ends trimmed off (approx. 40 cloves but do not worry if you have less)
Sea salt
Black pepper
Olive Oil
Russet Potatoes (optional)

What you will need to do is cut your chicken into 8 pieces, much like you were going to do if you were frying it.  Rinse and pat dry the pieces, season with salt and pepper and place into a bowl with about 2 tbls of olive oil and toss.  Heat a dutch oven and brown your chicken a few pieces at a time.  Once all of your chicken has been browned, remove the skillet from the heat and add your sprigs of thyme and all the garlic.  If you are cooking the potatoes you will want to add them now.  I would rinse the potatoes and then cut into quarters or eighths fir this dish and about 4 to 5 small to medium potatoes should work.  Once you have added all of your herbs and potatoes, line the top with the chicken, cover and place into a preheated oven at 350 degrees for about an hour.

After about 45 minutes check the chicken, if you start to see the leg meat has started to shrink away from the bone it is done.  Place the lid back on the pot and let rest for about 15 to 20 minutes before serving.

As a side dish I recommend white rice, the Rice-A-Roni 4 Cheese rice, chicken flavored rice or just eat the meat and potatoes like most carnivores.



About Brandi W.

A simple girl trying to make cooking simpler.
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