Subj : Re: Pickled Garlic
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jan 14 2024 06:46:00

-=> Shawn Highfield wrote to Dave Drum <=-

 > Just got one - which I have not made.
 >       Title: Spicy Pickled Garlic

 SH> Thanks, I have saved it and will add this to the list of things to try.
 SH> Andrea bought a ton of garlic from a market that had it on sale so
 SH> trying to find new ways to use it. ;)

Here's another that will use up a *lot* of garlic.

Going to miss Tiny's BBS. I hope you'll hamg around and contribute to
the echo. Active participants are thin on the ground.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken w/40 Cloves of Garlic
 Categories: Poultry, Herbs, Citrus
      Yield: 5 Servings
 
      1 tb Olive oil
     40 cl Garlic; peeled, left whole
    1/4 ts Rosemary; crumbled
    1/4 ts Thyme
    1/8 ts Sage; crumbled
  4 1/2 lb Free range chicken; cleaned
      1 tb Lemon juice
           Salt & pepper
           Loaf of French bread; sliced
 
  Soak top and bottom of 3 1/4 quart clay cooker in water
  about 15 minutes. Line sides and bottom with parchment
  paper (I never do this.)
  
  Combine olive oil, garlic and herbs in cooker. Rinse
  chicken, pat dry and reserve neck and giblets for other
  use. Place chicken over garlic mixture, drizzle with lemon
  juice, and add salt and pepper.
  
  Place covered cooker in cold oven. Set thermostat to
  450-|F/230-|C. Bake until chicken is tender and juices run
  clear when thigh is pierced, about 1 1/4 hours. Remove
  cover and bake until chicken is crisp and brown, about
  5-10 minutes. Carve chicken [I'd let it rest a few
  minutes] and spoon cooking liquid over.
  
  Serve with garlic and french bread.

  Make 4 - 6 servings
  
  Recipe By: Clay Cookery, by the Editors of Consumer Guide
  
  NOTES : I just remove papery skins from garlic, but do not
  peel. The garlic is wonderfully sweet and aromatic,
  smushed onto bread. This is a great company dish; easy,
  tasty, and cheap. Try to use a fresh free-range chicken
  and the best bread you can get.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "There is no such thing as too much garlic." -- Dave Drum, September 1969
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