Chicken with Forty Cloves of Garlic
This recipe is a special favorite of mine; it may perhaps sound alarming to a lot of people, but I promise it will make an enthusiast of you. Press the soft garlic from their skins onto warm bread for a sweet, nutty indulgence. There are plenty of versions of Chicken with Forty Cloves of Garlic, but this one is especially pleasant and uncomplicated, too. It's especially fantastic when made in a clay poultry brick.
This recipe is a special favorite of mine; it may perhaps sound alarming to a lot of people, but I promise it will make an enthusiast of you. Press the soft garlic from their skins onto warm bread for a sweet, nutty indulgence. There are plenty of versions of Chicken with Forty Cloves of Garlic, but this one is especially pleasant and uncomplicated, too. It's especially fantastic when made in a clay poultry brick.
- Carbohydrate 17.8609425366333 g
- Cholesterol 170.775 mg
- Fat 37.9823954240265 g
- Fiber 2.62519670946201 g
- Protein 44.9933998936173 g
- Saturated Fat 10.3372763754767 g
- Serving Size 1 1 Serving (367g)
- Sodium 201.313914416902 mg
- Sugar 15.2357458271713 g
- Trans Fat 3.10554182805601 g
- Calories 628 calories
Step-by-step
- Place the chicken pieces into a shallow baking pan, skin side up.
- Shake over all the ingredients evenly over top of chicken.
- Squeeze the juice from the lemon and pour over the top.
- Cut the remaining lemon rind into pieces and arrange all over chicken, cover with foil and bake at 375f for 40 minutes, remove the foil, and bake for an extra 15 minutes.
Thermal Control in a Shallow Pan
Roasting bone-in poultry in a shallow baking pan requires careful attention to liquid evaporation rates. Placing the 1.5 kilograms of jointed chicken skin-side up allows the 1/4 cup of olive oil and 1/2 cup of dry white wine to pool beneath the meat without completely submerging the skin. When the oven is set to 375 degrees Fahrenheit, the covered phase traps steam to render the subcutaneous fat efficiently, while the final 15 minutes of uncovered baking promotes browning through the Maillard reaction. Using aluminum foil tightly crimped around the pan edges prevents the aromatics from scorching before the meat reaches an internal temperature of 165 degrees Fahrenheit.The Chemistry of Long-Cooked Alliums
Subjecting 40 cloves of unpeeled garlic to prolonged thermal exposure breaks down the complex fructans and sulfur compounds into milder, sweeter flavor molecules. As the cloves roast alongside 3 teaspoons of herbes de provence and 1/4 cup of dry vermouth, the cell walls soften entirely. Pressing these cooked cloves yields a smooth paste rather than a sharp bite. Leaving the papery skins intact during roasting acts as a natural vessel, preventing the garlic from dissolving into the cooking juices and burning during the high-heat finish.Managing Moisture and Texture
Excess surface moisture is the primary enemy of crisp skin. Patting the chicken pieces completely dry with paper towels before seasoning ensures that the applied salt and pepper adhere properly to the protein rather than sliding off in accumulated juices. Arranging the cut lemon rind pieces strategically around the pan adds necessary acidity to cut through 37.9 grams of fat per serving without generating excess steam that would soften the poultry skin. Monitoring the liquid levels during the initial 40-minute covered phase prevents the celery and parsley from charring prematurely.
