Anybody make the "Chicken w/40 Cloves of Garlic" yet?

[MichaelD]

This thread, the other day got me completely psyched up to make it this weekend.

Curious to see how it turned out. I think I'm going to substitute:

1. Peeled garlic for unpeeled.
2. Equivalent amount of "parseley in the jar" for fresh.

Other than that, I'm gonna follow the recipie.

Should be awesome!

 

[Nyical]

Ok your talking about 40 whole cloves of garlic???


sounds good, but nobody in there right mind would come withing 40 feet of your!

 

[MichaelD]

Originally posted by: Nyical
Ok your talking about 40 whole cloves of garlic???


sounds good, but nobody in there right mind would come withing 40 feet of your!

*shrug* I am going to give it a shot!!! At least I won't have to worry about the Vampires for a night or two.

 

[iwearnosox]

Yep, it was ok.

 

[MichaelD]

Originally posted by: iwearnosox
Yep, it was ok.

Yes, you posted that thread...but you never came back to tell us how it was, ya big LOOOOOSER!

Well? How was it?

 

[pulse8]

I've had 40 Clove chicken at The Stinking Rose here in LA and it was awesome.

Not as good as their 24 ouce "Slab" of prime rib, though.

 

[iwearnosox]

Honestly it was too onion-ey. I'd also choose to brown the chicken a bit, after being steamed the whole thing was rathey gooey. The garlic doesn't penetrate the chicken at all so shelling the cloves might help a bit.

 

[MichaelD]

Originally posted by: iwearnosox
Honestly it was too onion-ey. I'd also choose to brown the chicken a bit, after being steamed the whole thing was rathey gooey. The garlic doesn't penetrate the chicken at all so shelling the cloves might help a bit.

OK, thanks for your honest review. I am planning on buying the pre-peeled cloves that come in a big jar. Too much onion, huh? I was thinking the same thing, man! I said "TWO medium onions?....damn that is a lot of onion!"

I think I'll just use one....maybe 3/4 of one.

 

[d33pt]

you can never have too much onion either

 

[slycat]

whats vermouth?

 

[MichaelD]

Originally posted by: slycat
whats vermouth?

A mild liquor...about 16% alcohol,it's typically used as a mixer. It's used in a drink called a "Manhattan" and a couple of others I can't remember.

I've seen more than a few recipies w/Vermouth...I bought a bottle of Dry Vermouth today. Only $8.

 

[vi edit]

Christ. After eating that you could knock a buzzard off a sh!t wagon from a 100 yards!

 

[vi edit]

It burns when I sweat!

 

[dolph]

Originally posted by: MichaelD

Originally posted by: slycat
whats vermouth?

A mild liquor...about 16% alcohol,it's typically used as a mixer. It's used in a drink called a "Manhattan" and a couple of others I can't remember.

I've seen more than a few recipies w/Vermouth...I bought a bottle of Dry Vermouth today. Only $8.

it's also in a drink called a "martini..." maybe you've heard of it?

afa 40 cloves of garlic being "garlicky," it's really not. garlic is unique because the larger the pieces are, the weaker it is. and when it's cooked like that, it's probably just sweet. it just sounds intense. in the future, know that the smaller you mince garlic, the stronger it becomes.

 

[AreaCode707]

I want to know how the forums know what the topic of this thread is - - look at the ads on the left.

 

[NumbaJuan]

It's used in a drink called a "Manhattan" and a couple of others I can't remember.

that would be the martini
:wine:

 

[Eli]

Originally posted by: HotChic
I want to know how the forums know what the topic of this thread is - - look at the ads on the left.

Ads? What ads?

 

[iwearnosox]

I see no ads.

 

[Sophia]

I've been known to skip the onions and celery entirely. The chicken itself isn't all that garlicky, but then again the recipe calls for eating the garlic on bread (which eat with the chicken on top).