40 Cloves and a Chicken

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html

This recipe uses 40 cloves of garlic. But don't shy away just yet! I had seen this before and always stayed away from it b/c I thought it would be TOO garlicky even for this avid garlic-lover. Then I saw a Food Network episode from "Good Eats" with Alton Brown (episode name: In The Bulb of the Night). **sidenote -- I LOVE this show - it's really educational about whatever food their featuring and focuses on the chemistry and science behind the food and not just a certain recipe. If you haven't watched it - take a gander next time it's on. It's pretty cool. A bit cheesy, but cool nonetheless** The episode explained why whole cloves of garlic are less potent then cut or minced cloves (has to do with the walls of the cloves being broken and releasing more and more of the flavor). So... I decided to take the leap and try it. And I'm proud to say that it was pretty good!

The chicken, surprisingly, wasn't as garlicky as I thought it would be (or maybe even hoped). It had a nice subtle garlic flavor. The garlic cloves were soft and buttery - melts right in your mouth and smears easily on whatever you decide to put it on. The oil was kind of a lot but not too much and since it's now infused with the garlic flavor - makes for an awesome addition to any dish (yes, you can save the leftovers).

I used 4 leg quarters instead of the broiler/fryer chicken. Because I had less chicken, I reduced the cooking time to only 1 hour, which was perfect. If you choose to use breast only (which would probably absorb more of the garlic flavor) - I would reduce the time even more. Maybe only 30-45 minutes. Breasts dry out really quickly, so I would keep a close eye on them!

A couple tips with the garlic --1) One head o garlic contains about 10 cloves. 2) make sure that you keep the cloves as whole as possible when peeling. It's okay if you happen to smash some, but try not to (let me know if you need tips on how to easily peel garlic). 3) don't use bulbs that have sprouted. They won't harm you but they are more bitter - so you won't get the same flavor. 4) If you have a Sam's Club membership (or maybe Costco... I don't know) - you can get a BIG bag (2lbs I believe) of fresh garlic for $2.88. It's a lot of garlic but well worth it, I think!

Lastly - if you're going to do this recipe - I would suggest clicking the link at the top and read through all the comments. I always learn SO much from other people's comments - things to do or not do or areas that other people had trouble with. It's really informative.

Ok, I'll stop typing now -- here's the recipe!

Ingredients
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper


Directions
Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.


***Garlic Toast
After the dish is made, take some of the garlic oil and brush it on pieces of bread. Take a clove of garlic and spread it on top. Pop the pieces in the broiler for a minute or so until toasty. You can top it off with some Parm cheese if you want! YUM!

****Suggested Side Dishes -- mashed potatoes and a Lemon veggie dish (we had lemon asparagus). The lemon/acid is a great and refreshing paired against the rich, buttery garlic.