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As a savory seasoning, garlic can perk up the flavor of any dish. For a unique way to use garlic, try this recipe for Roast Chicken with Potatoes and Garlic that uses 20
Only garlic can claim to be older than the pyramids of Egypt. Prized for medicial purposes, believed to ward off vampires and revered as an aphrodisiac, garlic has been used throughout the world as a savory seasoning. However, garlic is special for other reasons as well, especially at the Christopher Ranch, located in Gilroy, California. One of the largest garlic farms in America, this ranch harvests more than 60 million pounds of garlic each year! If you've turned up your nose at the mere mention of garlic, here's a recipe for Roast Chicken with Potatoes and Garlic that may just change your opinion. While using 20 cloves of garlic in this recipe may seem outrageous, the flavor of the finished dish is quite different. As garlic cloves cook, they become sweet and tender with a mild garlic flavor. Roast Chicken With Potatoes and Garlic MAKES 6 SERVINGS 6 whole skinless, boneless chicken breasts Coarse salt and freshly ground black pepper 2 tablespoons olive oil, plus more for brushing 3 pounds mixed small potatoes, such as red new potatoes and Yukon golds 20 small cloves peeled garlic Fresh thyme sprigs, for garnish 1. Let the chicken breasts stand at room temperature for 15 minutes. Preheat the oven to 400 degrees F. Lightly brush two 14 x 2-inch roasting pans with oil. Peel the potatoes, if desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1-inch chunks. 2. Divide the potatoes and garlic cloves between the roasting pans. Drizzle the potatoes and garlic in each pan with 1 tablespoon oil. Lightly toss the potatoes and garlic until they are covered with the oil. Place 1 whole chicken in one pan. Place the remaining 2 whole breasts in the other pan. Sprinkle the ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate the pans in the oven, and use a spatula to turn the potatoes for even browning. Continute to cook until a thermometer inserted into the breast meat reads 180 degrees F., about 20 to 25 minutes. 3. To serve, divide the potatoes evenly among six plates with a few cloves of roasted garlic for each person. Top with a chicken breast. Garnish with thyme sprigs. Serve. Tips for Cooking with Garlic Separating Cloves: To separate cloves of garlic from the bulb, smash the bulb with your hands and pull the cloves away from the bulb. To peel, cut off the pointed ends of each clove and, with the flat side of a chef's knife, gently press the clove down on a cutting board with a slight rocking motion. This loosens the skin and you can remove it easily with your fingers. Buying: When purchasing garlic, select firm, plump heads that have no dark or soft spots. Storing: Store the bulbs in a cool, dark place. It's a good idea to only remove the cloves from the bulb until you plan to use them; the individual cloves won't dry out as fast when they remain attached to the bulb.
The copyright of the article Cooking With Garlic in Dinner Recipes is owned by Michael Vyskocil. Permission to republish Cooking With Garlic in print or online must be granted by the author in writing.
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