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labellementeuse) wrote2009-09-13 06:49 pm
labellementeuse) wrote2009-09-13 06:49 pm
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40-clove chicken
So I must tell you all about what I made for dinner tonight: 40-clove garlic chicken, roasted vegetables, toasted bread and broccoli. The centrepiece is a bit of a heartstopper but, really, it's not that bad, no added fat except the extra-lite olive oil, and boy oh boy, was this delicious.
Roast Veges
Roasting vegetables is pretty straightforward:
1. Prepare your veges. Cut them to about the same size, but pumpkin can be a little bigger than kumara can be bigger than potato can be bigger than parsnip can be bigger than carrot. I probably missed out your favourite roasting vegetable. I want multiple colours in my roast - i.e. I usually mix potato, kumara, and carrot or pumpkin, but there's no hard and fast rule. You can do it just with potatoes if you like. Or no potatoes.
2. Put the veges in a bowl (NB: this is not 100% necessary. A lot of people season in the roasting tray. Their veges are never as good as mine, though.) Drizzle over some oil (olive is popular, canola is fine, strong-flavoured oils will depend) and PLENTY of salt. You can also add: herbs (rosemary is good, parsley also fairly common), garlic (I usually do this but didn't this time) either crushed and diced or in whole cloves, seeded mustard, chili flakes, etc. Play it by ear. I have one recipe which calls for peanut oil, red potatoes, chili flakes, diced garlic added 20 mins before you take it out, and fresh basil scattered over for serving. My basic roast is oil, salt, and a megatonne of rosemary, because that's just how I feel about rosemary. I often will add garlic and/or seeded mustard for some bite. Today I didn't.
3. Roast vegetables in a roasting tray at around 200 for about an hour and a half, turning frequently (once every 20 or 25 minutes). Today mine were a little larger than usual and took 1hr 40. I always put my vegetables in BEFORE meat; I think doing this in reverse leads to overcooked meat and undercooked vegetables (but mostly overcooked meat) UNLESS you have a 3kg lamb roast in which case OK.
4. My personal roast vegetable pet peeve: peeling potatoes. Don't do it! (Unless your peel is really grotty.) Wash potatoes, roast potatoes with skin on are just wayyyy better. Not that I have an opinion or anything.
40-clove Garlic Chicken
This recipe is from Cooking French. No author, published by Murdoch Books.
1 whole chicken
40-ish cloves of garlic - I used what we had, you probably don't need all 40, but I would say minimum a bulb and a half, unpeeled.
Plenty of thyme
Plenty of rosemary
Plenty of parsley (wide-leaf called for but, eh, whatever.)
A carrot, roughly chopped
1 onion, quartered
Two stalks of celery, leaves and all
Olive oil (around 2 tablespoons)
1 cup white wine (I'm guessing any would be fine, maybe not sweet riesling, I used sav and it was lovely.)
a) Preheat oven to 200 Celcius (I think this is 400 fahrenheit, gas mark six.)
1. Stuff the chicken with 6 cloves of garlic, one of the stalks of celery, two springs each of thyme, rosemary and parsley. Tie its legs together and tuck wings under (I couldn't find string so I didn't do this.) Brush thoroughly with some of the oil.
2. In a saucepan (or casserole dish), scatter the other stalk of celery, 10 cloves of garlic, onion, the carrot, and two sprigs each of the herbs.
3. Place the chicken in the saucepan, scatter with the rest of the garlic, pour over the rest of the oil and the wine. Cover and bake for 1hr 20 mins (or until juices run clear blah blah.)
4. Remove the chicken from the oven. Remove chicken from pan and drain the juices into a small saucepan, reserving the garlic; scrape off the fat and set it on the stove to reduce. Carve the chicken and place it in a serving dish. Scatter with the garlic, pour over some of the juices, and garnish with remaining parsley, rosemary, and thyme.
5. Serve with toasted slices of artisan bread (ie baguette or similar). Squish the flesh of the garlic out of the peel and onto the bread, drizzle with the rest of the juices. oh my god, bliss.
I prepared the vegetables first and popped them in the oven, then the chicken. Plan to take the chicken out of the oven ten minutes before you serve the meal, and put thick slices of good french or artisan bread on the oven racks to toast while you carve the chicken and steam broccoli (although actually, this would be better with a salad, it's just that we finally killed the Jesus broccoli today.) (Um, it was the second coming of broccoli to these particular planets.) Then you drizzle the chicken with reduced juices from the pan and squeeze the garlic cloves over the bread which is just, ugh, to DIE.
good things about this meal: vegetarians and vegans hate it, but it's good for most other intolerances depending on what vegetables you use (i.e. I wouldn't use potatoes cooking for my friend - though FTR, the recipe called for serving the chicken with rice, I just think that's weird). No casein or lactose, no gluten or wheat or grains, no soy. Obviously, though, you need to like garlic.
Roast Veges
Roasting vegetables is pretty straightforward:
1. Prepare your veges. Cut them to about the same size, but pumpkin can be a little bigger than kumara can be bigger than potato can be bigger than parsnip can be bigger than carrot. I probably missed out your favourite roasting vegetable. I want multiple colours in my roast - i.e. I usually mix potato, kumara, and carrot or pumpkin, but there's no hard and fast rule. You can do it just with potatoes if you like. Or no potatoes.
2. Put the veges in a bowl (NB: this is not 100% necessary. A lot of people season in the roasting tray. Their veges are never as good as mine, though.) Drizzle over some oil (olive is popular, canola is fine, strong-flavoured oils will depend) and PLENTY of salt. You can also add: herbs (rosemary is good, parsley also fairly common), garlic (I usually do this but didn't this time) either crushed and diced or in whole cloves, seeded mustard, chili flakes, etc. Play it by ear. I have one recipe which calls for peanut oil, red potatoes, chili flakes, diced garlic added 20 mins before you take it out, and fresh basil scattered over for serving. My basic roast is oil, salt, and a megatonne of rosemary, because that's just how I feel about rosemary. I often will add garlic and/or seeded mustard for some bite. Today I didn't.
3. Roast vegetables in a roasting tray at around 200 for about an hour and a half, turning frequently (once every 20 or 25 minutes). Today mine were a little larger than usual and took 1hr 40. I always put my vegetables in BEFORE meat; I think doing this in reverse leads to overcooked meat and undercooked vegetables (but mostly overcooked meat) UNLESS you have a 3kg lamb roast in which case OK.
4. My personal roast vegetable pet peeve: peeling potatoes. Don't do it! (Unless your peel is really grotty.) Wash potatoes, roast potatoes with skin on are just wayyyy better. Not that I have an opinion or anything.
40-clove Garlic Chicken
This recipe is from Cooking French. No author, published by Murdoch Books.
1 whole chicken
40-ish cloves of garlic - I used what we had, you probably don't need all 40, but I would say minimum a bulb and a half, unpeeled.
Plenty of thyme
Plenty of rosemary
Plenty of parsley (wide-leaf called for but, eh, whatever.)
A carrot, roughly chopped
1 onion, quartered
Two stalks of celery, leaves and all
Olive oil (around 2 tablespoons)
1 cup white wine (I'm guessing any would be fine, maybe not sweet riesling, I used sav and it was lovely.)
a) Preheat oven to 200 Celcius (I think this is 400 fahrenheit, gas mark six.)
1. Stuff the chicken with 6 cloves of garlic, one of the stalks of celery, two springs each of thyme, rosemary and parsley. Tie its legs together and tuck wings under (I couldn't find string so I didn't do this.) Brush thoroughly with some of the oil.
2. In a saucepan (or casserole dish), scatter the other stalk of celery, 10 cloves of garlic, onion, the carrot, and two sprigs each of the herbs.
3. Place the chicken in the saucepan, scatter with the rest of the garlic, pour over the rest of the oil and the wine. Cover and bake for 1hr 20 mins (or until juices run clear blah blah.)
4. Remove the chicken from the oven. Remove chicken from pan and drain the juices into a small saucepan, reserving the garlic; scrape off the fat and set it on the stove to reduce. Carve the chicken and place it in a serving dish. Scatter with the garlic, pour over some of the juices, and garnish with remaining parsley, rosemary, and thyme.
5. Serve with toasted slices of artisan bread (ie baguette or similar). Squish the flesh of the garlic out of the peel and onto the bread, drizzle with the rest of the juices. oh my god, bliss.
I prepared the vegetables first and popped them in the oven, then the chicken. Plan to take the chicken out of the oven ten minutes before you serve the meal, and put thick slices of good french or artisan bread on the oven racks to toast while you carve the chicken and steam broccoli (although actually, this would be better with a salad, it's just that we finally killed the Jesus broccoli today.) (Um, it was the second coming of broccoli to these particular planets.) Then you drizzle the chicken with reduced juices from the pan and squeeze the garlic cloves over the bread which is just, ugh, to DIE.
good things about this meal: vegetarians and vegans hate it, but it's good for most other intolerances depending on what vegetables you use (i.e. I wouldn't use potatoes cooking for my friend - though FTR, the recipe called for serving the chicken with rice, I just think that's weird). No casein or lactose, no gluten or wheat or grains, no soy. Obviously, though, you need to like garlic.
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Maybe it's because I associate you with YW, but I had to read this twice to realize you probably meant "plants."
Obviously, though, you need to like garlic.
Indeed.