James Beard recipe I found via a fallow video.First butcher the chicken and put the pieces skin side down on paper towels
Onion, leek, celery, mushroom, bay leaf, thyme. Left will be for the sauce. The right (the outsides and ends and whatnot) will be for fortifying our chicken stock along with the carcass
Now take your 40 cloves of garlic and pour some hot water over them. Let it seep for about 10 minutes and they will be far easier to peel. It also starts the process of removing some of the sulfurousness and sharpness
Chop up the chicken carcass/leftovers/wing tips and brown in some oil
40(ish) cloves of garlic. That hot water trick is worth it, I’ve had more trouble peeling 4 cloves of garlic
Time to throw in the stock vegetables into the pan and get them to start sweating
Now gently simmer those nicely peeled garlic cloves for about 10-15 min until they can be passed through easily enough with a knife. But we don’t want them to be too soft or mushy
Next add about two cups of chicken bone broth into your pan. This is a quick fortified stock so we’re going to just let this reduce for about 15 min on reasonably high heat, different from making one from scratch. Though you could also surely do that.Remember to salt to taste
>>22281065no salt then
>>22281065Seems a bit of a waste of the carcass and all those stock veggies
Now pan with oil, sear the chicken. Not looking for a full cook, just to get it nice and brown. I did it in two batches because of space. Maybe 5 minutes on the skin side and 1-2 on the reverse, just until it stops sticking>>22281079You could just make your own stock then, it would just take longer
Wa la
>>22281026>>22281030That’s a lot of firepower
Monitoring this thread
After removing the chicken I lowered the heat and added some butter and gently browned the garlic cloves
Now if you are keeping track this pan had olive oil, chicken fat, butter, and garlic in it which sounds pretty tasty. In go the vegetables for the sauce. Onion, leek, celery, mushroom. I’m not looking to brown them (but if they do brown that’s okay) just trying to get rid of most of their water and start to develop some flavor. Like always salt as you go.
>>22281143I forgot to say that I removed the garlic cloves before adding in these vegetables.Deglazing with vermouth
>>22281146After letting some of the alcohol supposedly boil away we add in our chicken, garlic, and enough stock to come up about halfway or so on our chicken.Are anons lurking or just reserving judgement so you can make fun of me at the end?
>>22281153At this point I was juggling a few different things at once so instead of a nice neat cartouche I rougly cut parchment paperChicken supposedly gets 15 minutes on a medium low simmer but more on that laterCutting some sourdough bread
>>22281153Both. I don't know about the Vermouth. It has a very pronounced flavor. Everything else looks pretty good though. I love garlic btw I don't know if that matters or not
>>22281153Lurking and reserving judgment, great work so far
After 15 minutes I could tell that the breasts were done but the thighs and drums needed more time. In retrospect I should have probably done 10 minutes for the breast and 20 for thighs/drums. It probably depends on the size of your cuts though, and what pieces are kept on the bone or not
When they were all finally done I removed them, shaking off excess moisture, and set them aside on a tray. The skin isn’t crispy any more but that’s alright, we’re going to throw them under the broiler later. This also gives them some time to rest
While they were cooking I prepared some parsley and tarragon leaves
After removing the chicken I set aside a few garlic cloves for presentation purposes. Then I added two big spoonfulls of creme fraiche, and blended with an immersion blender, and added it back to the pan. You could also strain it for presentation purposes if you wanted. I started getting lazy. From this…
>>22281180To this :(I’m not sure why it looks sad and grey but believe me, it tastes awesome. Maybe there are things you could do to make it look a little nicer, straining it like I previously mentioned, or going for more of a brown gravy color, or adding less creme fraiche. But it’s really good anyways.From here on out I should make it clear presentation is not my strong suit
>>22281183Chicken comes out from the broiler. Goes in the sauce. Toss in the herbs and remaining garlic cloves. Yeah I just sort of tossed it all in there, I lose steam over time and who am I impressing
>>22281185On a piece of sourdough (like the James Beard recipe says) I put on the chicken and poured some sauce over it. i can’t say it’s pretty, and I needed some adjustments with the breast cook time, but it was very good. It’s not too hard to do and would be something good to cook for your family or a woman or something. The sauce has a lot of flavor and the chicken was nice and tender with crispy skin. The garlic is soft and spreadable and goes well with everything. I think the tarragon and vermouth made the flavors stand out quite a bit. Cheers
>>22281185Would eat. How's it taste?
>>22281188Like roasted garlic and chicken, with some sweetness from the vermouth, a little anise like flavor from the tarragon, a vegetal herbal flavor from the celery and parsley, and cream from the butter and creme fraiche. I think it’s a very nice combination of flavors, and the bread (which I toasted under the broiler) soaks it all up. Maybe a little too many dishes for my liking, but it was fun to make
>>22281118
I make this dish a lot, but I do it differently. I use thighs and braise them longer until tender. Using whole chickens for this is a mug's game. Braising just isn't a good way to cook breast meat, and making stock from the carcass turns a simple bistro meal into a kitchen destroying ordeal for very little return. Anyway. Sometimes I make a roux, sometimes I forget. Always discard the frying fat. Add butter at the end, it tastes better than chicken grease. There's a version of this without the garlic where you use cider instead of white wine, which is also good. Also works with pork chops.
>>22281193Yeah looks delicious but I’m too lazy to put in that much work cooking it, although I’d be happy to eat it
>>22281019I want to make this but I only have 38 garlics on hand should I give up?
>>22281269It’s over for you
>>22281269Just use 5% less of every other ingredient and it'll turn out the same.
>>22281828>>22281860I figured out a solution, I'm planting the 38 garlics I have and in the spring I'll be able to make 234 garlic chicken.
>ridiculous amount of garlicQuintessentially American and positively disgusting.
>>22281987>quintessentially AmericanFuck off. Maybe if it was condensed garlic soup. Otherwise there's no fucking way they'd be inclined to prepare such a dish.
