Yield: 3 servings
|3 pounds||Frying chicken; whole|
|1||Garlic clove; peeled and split|
|40||Garlic cloves; unpeeled|
|¾ cup||Dry white wine|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
|=== GRAND GARLIC GLUTTONY SAUCE ===|
|½ cup||Chicken stock; fresh or canned|
|½ cup||Whipping cream|
|Cooked garlic cloves from the above; - (all 40)|
Pat the chicken dry. Rub inside and out with one split clove of garlic.
Lightly salt and pepper. Preheat oven to 450 degrees. Place chicken on a roasting rack in a baking pan and arrange cloves of garlic around in the pan. Place in the oven and reduce heat to 350 degrees. Bake 20 minutes and then pour wine over the chicken. Baste again in 10 minutes and again 10 minutes later. Roast a total of one hour. You may wish to bake your chicken longer. My friends serve the chicken on a platter with the garlic on the side. In this way you can squirt the cooked garlic cloves onto bread, rolls or potatoes. Or you can make the following sauce. For The Sauce: Put the chicken stock in a small saucepan and add the cream. As this is heating, squirt all of the garlic cloves into the sauce, discarding the peels.
Simmer for a few minutes. Correct the seasoning with salt and pepper and enjoy the sauce on the chicken. They call it Grand Garlic Gluttony. I cannot understand why!
Comments: It is always fun to receive recipes from fans and friends. This is one will scare you to death, since it calls for one chicken and forty cloves of garlic. I cannot even thank the person since he or she did not put a name on the recipe ... and I have long since lost the envelope. So, you know who you are, and you are going to have the whole country smelling of wonderful garlic. Do try this. It is not strong at all and is very good for you.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-28-1990 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: unknown
Converted by MM_Buster v2.0l.