Chicken
Description
To prepare "40 Garlic Cloves Chicken," you can use either a whole chicken or chicken parts. You may use any spices to taste, but the classic choice is a mixture of Provencal herbs. You can also marinate the chicken in white wine beforehand, which will give it a new, pleasant flavor note. No matter how you prepare the chicken, the result will always be recognizable and delicious. The chicken will turn out very tender, soft, and juicy, while the garlic will become soft, slightly caramelized, and extremely flavorful. I recommend serving the garlic together with the chicken, but that's a matter of personal preference.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Choose a small chicken weighing 1.5–1.7 kg, as it will cook faster and turn out juicier.
- 2
Step 2
First, prepare the chicken. Rinse it and pat dry with paper towels. Check for any remaining feathers and remove them if necessary. Rub the chicken inside and out with salt. Rub the back with a small piece of butter and place small pieces of butter under the skin.
- 3
Step 3
Peel the garlic. Of course, it's not necessary to use exactly 40 cloves—it depends on their size. You'll need approximately 3-4 large heads.
- 4
Step 4
In a skillet, melt the remaining butter, add the Provence herbs and garlic. Heat slightly until the garlic softens a little and the incomparable aroma of garlic and spices develops.
- 5
Step 5
Transfer the contents of the skillet to a baking dish.
- 6
Step 6
Place the prepared chicken on top.
- 7
Step 7
Cover the baking dish with foil (or a lid, if the dish has one) and place it in an oven preheated to 200 degrees for about 1 hour.
- 8
Step 8
About 40 minutes after baking begins, remove the foil. By this time, a lot of fat will have rendered out, mixing with the butter and absorbing the garlic aroma. Brush this mixture over the chicken and return it to the oven.
- 9
Step 9
Chicken "40 Garlic Cloves" is ready. Its aroma is simply delightful, bright, and enticing!
- 10
Step 10
Before serving, drizzle the chicken surface again with the oil remaining at the bottom of the pan.