I'm making garlic chicken for dinner
- Thread starter Fritzo
- Start date
Originally posted by: Feldenak
If there's such a thing as too much garlic I haven't seen it.
wird
It depends - are you going to mince the garlic, slice it, etc. If you're going to brown the garlic in the olive oil and then fry the chicken (probably your best bet for flavor), then you need to do quite a few cloves, say around a full head (6-8.)
Originally posted by: Feldenak
If there's such a thing as too much garlic I haven't seen it.
Raw garlic? yes.
I once had some garlic chips that seem to have been made with far too much garlic-salt and had to toss them.
My mom might disagree. When my parents were dating, my dad was going to cook her dinner. He had a recipe that called for 4 cloves of garlic. Unfortunately for him (and everyone else within 10 miles), he didn't know the difference between a clove of garlic and a head of garlic, and ended up putting in 4 heads (~36 cloves).
Hey, she married him, didn't she? Probably because that night proved your dad knew how to cook with garlic properly
- Jan 3, 2001
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Not really a recipe as much as a method. When I infuse something like garlic or basil or whatever into chicken, I sautee whatever I'm using in olive oil and/or butter, then I add the chicken to get it browned on each side. Then I'll add some broth 1/2 up the pan and then put pan in the oven at about 350F until 1/2 the liquid is gone (stainless steel pans FTW). This will "poach" the flavoring into the meat. When done I'll probably make a sauce out of the remaining broth and put it over some beloved patriot potatoes.
The whole house smells like garlic now
My wife is going to love me when she gets home heheh.
Like everyone else said, it depends. Just remember that if you're making a braised or roasted dish and put the garlic in at the beginning, it's going to cook into something completely different than raw garlic. I'll become sweet and somewhat nutty. If you want something with a sharp raw garlic flavor, add the garlic at the end to whatever you're going to use as the sauce.
I'll make an additional contribution to the thread. After you're done handling the raw garlic, wash your hands with dish soap, but while you're rubbing them together, use a spoon (or any other dull stainless steel object). It helps remove the smell, so your hands won't stink like garlic all night.
You'll still be sweating it out tomorrow though
I'll make an additional contribution to the thread. After you're done handling the raw garlic, wash your hands with dish soap, but while you're rubbing them together, use a spoon (or any other dull stainless steel object). It helps remove the smell, so your hands won't stink like garlic all night.
You'll still be sweating it out tomorrow though
Originally posted by: Fritzo
Not really a recipe as much as a method. When I infuse something like garlic or basil or whatever into chicken, I sautee whatever I'm using in olive oil and/or butter, then I add the chicken to get it browned on each side. Then I'll add some broth 1/2 up the pan and then put pan in the oven at about 350F until 1/2 the liquid is gone (stainless steel pans FTW). This will "poach" the flavoring into the meat. When done I'll probably make a sauce out of the remaining broth and put it over some beloved patriot potatoes.
The whole house smells like garlic now
So you sautee in a stainless skillet? I only have regular skillets with the padding on the handle so I am noe sure if that would work with mine.
broth as in the chicken broth in a little container bought from the store or you make it yourself? And how would you make a sauce out of the rest of the broth? What would you add?
This sounds delicious and I have been trying to cook a lot more lately and it just so happens I have a clove of garlic and some chicken breast tenders at home, I might just have to try this later.
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