RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Chicken With Forty Cloves Of Garlic

This is one of many recipes for this classic dish. Don't be put off by the amount of garlic, the long cooking softens its pungency and leaves you with cloves of sweet garlicky mush.

Serves 4.

Ingredients

 Chicken With Forty Cloves Of Garlic

1 Free Range Chicken (weighing 1.5-2kg), cut into serving pieces
Salt and pepper
40 cloves of garlic (about 4 heads)
1-2 tbsp fruity olive oil
A couple of sprigs of parsley and thyme

Some slices of good bread fried in olive oil

Method

Preheat the oven to 170ºC.
1. Season the chicken pieces with salt and pepper.
2. Go through the garlic cloves, discarding any which are soft and trimming out any brown spots or assertive green sprouts.
3. Choose a flameproof casserole with a tight-fitting lid, just large enough to hold the chicken pieces.
4. Heat the olive oil in it over a medium-high heat and when it's hot, quickly brown the chicken pieces on all sides. Do this in batches, removing each piece onto a platter when it is done.
5. When all the pieces have been browned, put the garlic cloves into the hot oil and fry these for a minute or two until they soften and begin to brown.
6. Remove the casserole pan from the heat and return the chicken pieces, stirring so they and the garlic are well mixed.
7. Tie the parsley and thyme sprigs together and work this down amongst the chicken. Cover the pot tightly with foil and a lid.
8. Bake for 1½hrs. The chicken should be meltingly tender and infused with garlic.
Serve with the fried pieces of bread, to be spread with the soft garlic. A green salad would be a good addition too.

Ingredients to buy

 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.