40 Cloves and a chicken
I use chicken thighs, rather than a whole chicken.
After cooking, strain and drain the oil. it's wonderful for dipping and cooking.
The garlic will be soft and sweet, you can spread it like butter.
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- chicken, whole, butterflied
- 40 clove
- 1 1/4 c
- olive oil
- 4-6 sprig(s)
- salt and pepper to taste
1coat pan with 1/4 cup of oil over med-high heat. Place the chicken pieces skin side down to brown. Season the exposed sides with salt and pepper.
2After the skin has browned (5 minutes or so) flip the pieces to brown. Season the exposed sides with salt and pepper. Cook for another 5 minutes or so.
3Flip the chicken once more and add the rest of the oil, garlic and rosemary. Bring the oil to a boil and then reduces the heat to medium. Don't crush or chop the garlic just use whole cloves.
4Cover and cook for 45 minutes. Plate and serve.