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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.4
  • Total Fat: 13.3 g
  • Cholesterol: 101.9 mg
  • Sodium: 508.5 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 33.1 g

View full nutritional breakdown of 40 Thieves calories by ingredient
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40 Thieves

Submitted by: DILBERTA

Introduction

Yes that's right - 40 garlic cloves, about four heads of garlic! Try to use large, plump. fresh heads. Best-ever chicken guaranteed! After two hours of slow roasting ,the chicken is fragrant and melt-in-the-mouth tender, and the roasted cloves of garlic are a sublime spread on toasted crusty bread. This aromatic provencale dish cooks the garlics to a soft puree that is sweet, nutty and socially acceptable the morning after.


I copied this recipe from one posted on RecipeZaar.com (thank you user RainbowBrush)
Yes that's right - 40 garlic cloves, about four heads of garlic! Try to use large, plump. fresh heads. Best-ever chicken guaranteed! After two hours of slow roasting ,the chicken is fragrant and melt-in-the-mouth tender, and the roasted cloves of garlic are a sublime spread on toasted crusty bread. This aromatic provencale dish cooks the garlics to a soft puree that is sweet, nutty and socially acceptable the morning after.


I copied this recipe from one posted on RecipeZaar.com (thank you user RainbowBrush)

Number of Servings: 6

Ingredients

    2 2 1/4 lb chickens, or 1 4 1/2 lb chicken cut in half
    4 tablespoons olive oil, divided
    salt and black pepper
    1 lemon, thinly sliced
    10-14 sprigs rosemary, be generous
    4 heads garlic


    Sealing paste
    1 cup plain flour
    1 tablespoon oil
    1/2 cup water

Directions

1. WASH and clean the inside cavity of each chicken, and pat dry with absorbent paper. If you are using a large chicken, cut it in half along the spine.


2. Rub 2 tablespoons of olive oil over the chicken. Season generously with salt and pepper, using your hands to rub the seasoning thoroughly over the chicken.


3. Tuck the wing tips under the chicken, place a few lemon slices inside the cavity of each chicken, followed by sprigs of herbs. Tie the legs together with kitchen string. Place the chickens side by side in a deep casserole dish or roasting pan (one with a tight fitting lid). Again, if using a large chicken, place the herbs and lemon under each half when you lay them in the roasting pan or casserole.


4. Twist the central stalk of the garlic heads to loosen the cloves, rub away any loose papery skin but don't peel the cloves. Sprinkle cloves around the chickens, add remaining lemon slices and sprigs of herbs, and drizzle with remaining 2 tablespoons of olive oil.


NOTE:: If you do not have a tight fitting lid use a sealing paste.
TO MAKE SEALING PASTE blend 1 cup of flour with 1 tablespoon of oil and 1/2 cup of water to form a dough-like paste. With your fingers, spread the paste around the edge of the casserole dish and gently press the lid over the paste. This will form a tight fitting seal.


5. COOK the chicken in a moderately slow 175 degree oven for 2 hours. Do not remove the lid and break the seal during the cooking process.


6. Remove the chicken and all of the garlic from the roasting pan/casserole to a platter and serve. Carving will not be necessary, as the meat should be falling off the bone.


PS: Don't forget the crusty bread to serve with the garlic.

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.






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