How To make Chicken with 40 Cloves Of Garlic
3 frying chickens cut into serving sizes
1/4 cup olive oil
2 large carrots
6 stalks celery
2 large onions
40 cloves garlic (5 or 6 heads should do)
1/2 cup chopped fresh parsley
1 cup dry white wine
Salt and pepper
If you buy whole chickens, cut them into serving size pieces. Rub the pieces with olive oil. Peel the carrots and cut into chunks about 2-3 inches long. Cut the celery into pieces about the same length. Cut the onions in half lengthwise (not across as for slices) and divide each half into long narrow pieces (match sticks). Peel the garlic but leave whole. Arrange the chicken pieces in a casserole with a tight lid. Distribute the carrots, celery, garlic, and parsley over chicken. Sprinkle with salt and pepper. Pour the dry white wine over all. Put a layer of foil over all, large enough that it will stick out after the lid has been put in place. Put the lid on the casserole and bake at 350F for 1 1/2 hours.
YIELD: 6-8 servings
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Chicken with 40 Cloves of Garlic Ep. 12
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How To Make 40-Clove Garlic Chicken | MasterChe | Episode 27
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40-clove garlic chicken recipe:
• 1 whole chicken cut into small pieces
• Olive oil
• Butter
• 1 tsp. salt
• 1 tsp. pepper
• 1 lemon
• 1 tsp. ginger (optional)
• 40 cloves of garlic
• 1 tbsp. rosemary
• 1 tbsp.thyme
• ¼ cup white wine
• Cayenne pepper (optional)
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40 Garlic Clove Chicken
One of my favourite chicken dishes, easy to do and so full of flavour! Full Recipe at
Baked 40 Cloves Garlic Chicken | Chicken Dish | Kakaibang Ulam
This is our first time to cook this dish and I must say it's very delicious even the kids loved it so much. Had to cook it again the next day for their baon in school. Got this recipe from an Instagram account as I have mentioned in the video. This recipe is surely a keeper! 'Hope you get to try this recipe too :)
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ROAST CHICKEN WITH 40 CLOVES OF GARLIC
ROAST CHICKEN WITH 40 CLOVES OF GARLIC
1 whole chicken
2-3 head garlic
2 tsps. garlic granules
1-2 tsps. cracked black pepper
2 tsps. salt
1 tsp. rosemary
1-2 tsps. lemon or calamansi juice
JAVA RICE
1 tbsp. olive oil
1 tbsp. butter
1-2 pcs. red bell peppers
1 tsp. turmeric powder
1-2 tbsp. banana catsup
2 cups rice
3 cups water
1 tbsp. soy sauce
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Chicken with 40 Garlic Cloves | Williams Sonoma
Ina Garten’s recipe for Chicken with 40 Garlic Cloves
INGREDIENTS
2 chickens, each 4 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
40 garlic cloves, peeled
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme
Zest of 2 lemons
1/4 cup white wine
3/4 cup chicken stock
3 Tbs. unsalted butter, at room
temperature, cut into pieces
DIRECTIONS
Preheat an oven to 400°F.
Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. Serves 8. Williams-Sonoma Kitchen.