Good Eats 40 Cloves And A Chicken Alton Brown Recipes

40 CLOVES AND A CHICKEN

Steps:

• Heat oven to 350ºF.
• Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
• In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
• Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.

GOOD EATS 40 CLOVES AND A CHICKEN (ALTON BROWN)

Steps:

• Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with 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.

BAREFOOT CONTESSA'S CHICKEN WITH 40 CLOVES GARLIC

Steps:

• Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
• Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
• Heat the butter and oil in a large pot or Dutch oven over medium-high heat.
• In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.
• Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium.
• When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.
• Remove the last chicken to the plate and add all of the garlic to the pot.
• Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned.
• Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.
• Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
• Remove the chicken to a platter and cover with aluminum foil to keep warm.
• In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot.
• Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
• Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

THE STINKING ROSE'S 40 CLOVE GARLIC CHICKEN

Steps:

• Heat butter and olive oil in a deep, heavy skillet.
• Season the chicken with salt, pepper and rosemary. Toss in flour.
• When the pan is hot, but not smoking, add the chicken, skin side down.
• Sauté chicken until golden brown on both sides. Remove from pan.
• Add garlic cloves and sauté until light brown.
• Add white wine and chicken stock. Return chicken to pan.
• Cover and simmer for 30 minutes.
• Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.

40 CLOVES OF GARLIC CHICKEN WITH TOUCH OF HEAT

Steps:

• Boil 4 Cups of Water.
• Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
• Remove Skin from Garlic Cloves.
• Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
• Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
• Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
• Braise the Chicken (make sure your chicken is washed and patted dry).
• Braise the Chicken in batches for 5 minutes or until Golden Brown.
• Remove chicken to rest aside in a dish.
• Add the 40 Cloves of Garlic to the pot.
• Sauteed Garlic in residual oils in the pot until Golden Brown.
• Add 2 Tablespoons of Cognac and All of the Wine.
• Bring to a boil then add back all of your chicken.
• Bring down the heat to the lowest you can.
• Sprinkle the rest of the Thyme Leaves.
• And cover to simmer on the lowest flame for 30 Minutes until cooked.
• In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
• Whisk until smooth and add in 1 Tablespoon of Cognac.
• Add to the pot and combine well and bring to boil for 2 minutes
• Taste Test the Gravy, add desired Salt and Pepper.
• You can add the chicken back to the pot or spoon gravy over chicken.
• Serve Hot.

GOOD EATS CHICKEN STOCK (FROM ALTON BROWN)

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.
• Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
• Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.