Wednesday, May 13, 2009

Chicken with 20 Cloves of Garlic - Have a Little Chicken with Your Garlic

There's a famous roast chicken recipe you may have heard of called "chicken with 40 cloves of garlic." While the amount of garlic in that recipe seems impressive, the fact that the garlic cloves are left whole results in a sweet and fairly mild garlic experience.

This chicken with 20 cloves of garlic isn't quite so subtle, and features the "stinking rose" in a pungent one-two punch. The fistful of garlic is first pureed and used as a marinade, then used as a sticky glaze as the chicken roasts. The result is chicken as a very effective garlic delivery system.

As you'll hear in the video, I recommend throwing a handful of chopped Italian parsley on top when you serve this delicious chicken. Fresh parsley really does freshen the breath when large amounts of garlic are consumed. In fact, this is the origins of the ubiquitous sprig of parsley that sits uneaten on so many plates.

By the way, that reminds me of one of the first dirty kitchen jokes I ever heard, and still one of my favorites. Since I get a fair share of m
inors on the blog, you'll fill in the blanks yourself, but it really shouldn't be too hard.

"What's the difference between parsley and ________? Nobody eats parsley." Enjoy!



Ingredients:
20 cloves garlic, peeled
1/4 cup red wine vinegar
2/3 cup olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp red pepper flakes
1 large whole chicken, cut into serving pieces
salt and fresh ground black pepper to taste

Parsley Photo (c) Flickr User Joylitas

53 comments:

ghanima said...

Hee. Dirty jokes are awesome.

Thanks for sharing the recipe, Chef! More efficient garlic delivery is a goal I strive towards. One day, I'm hoping to set up an IV drip.

Jesse said...

CJ: You make cookin look so easy - I love it! (Nice parsley joke.. I'll use that one next time I'm cooking for the in-laws.)

Chef John said...

cooking is easy, following a recipe is hard.

Anonymous said...

My first kitchen joke...What the differnce between a cheeseburger and a ----job.When they say they don't know...say Want to go to lunch!!!!!!YOU are funnnnnnnnny.

Anonymous said...

If I don't have olive oil can I use vegetable oil instead?

Chef John said...

Sure, but not as good. Get some olive oil- it's a must have for every kitchen.

Quinton said...

Chef John,

Have you made the garlic marinade but added a tablespoon of Dijon... SUPER tasty. ( I also did an obscene amount of cayenne instead of cracked red pepper, yum!)

CollegeGourmet said...

lol what if somebody eats both?
I love garlic so much! Of course, I always have a pack of gum on hand for dishes like these.

Anonymous said...

CJ - Do you think this will work on the grill? Thanks!

Chef John said...

yes, I love Dijon in anything.

Susanna said...

Wow, your knife is really really SHARP. I love how it just glides through the chicken, wooooooo.

Anonymous said...

can i marinate it for few hours say 5 hours? or it must be marinated overnight?

milkshake said...

Dijon mustard: a great secret marinade ingredient (enhancing the roasted meat flavors) but overwhelms easily; a little pinch serves better than a whole spoon.

Parsley: would cilantro work also? - I despise parsley. We share a tiny enclosed office at work, its four of us sitting in there and my colleagues did me no wrongs. (The two of them are Chinese - they could easily retaliate with the fish sauce...)

Chef John said...

5 hours is ok.

this will probably burn on the grill.

cilantro should work similarly. but, dont fear the fish sauce.

Anonymous said...

Did you put that in the middle of the oven? I thought baking was done on the bottom of the oven. I don't know, I'm just asking. Does it make a difference?

Chef John said...

i always cook in the middle of the oven as I believe that is where the most even heat distribution occurs, but I could be wrong.

Mari said...

This looks SUPER yummy! Tomorrow is grocery shopping day, so I think I'm going to plan in an attempt at this for diner this week. I can practically taste the garlic already... :)

wheredidmysaucego said...

OMG I have to make this. Bookmarked!

Sheldon said...

Hey John would you recommend a food processor/blender for me?
Thanks

Chef John said...

we have a cuisinart blender which is fine, but i dont know about others. i'd check some online reviews.

Harry Tuttle said...

This is an amazing dish Chef. I made this for my wife tonight (she is a garlic lover). I really love your blog, keep up the good work. Oh, btw, I had garlic mashies and ginger carrots as sides. YUMMY!

Chef John said...

mmmmmmm

An Out of Town Mom said...

I made this on Friday night for dinner. It was wonderful. Served it with some toasted Israeli couscous. Everyone loved it. Thanks!

Anonymous said...

Great recipe!
Love it so much!
Thanks Jon! (=

maitino said...

I'm down here in Zimbabwe. Wasted a lot of time playing games. Now I have a new addiction. Good thing is: I have fun and learn at the same time. My family is really impressed with my cooking these days. Chef u are a superstar! Am buying six chickens then cut and pack according to parts. This recipe will be for drumsticks. If picky eaters in my house wont eat? Will have a one woman party!Oh boy I am so excited!!!

procrastineer said...

Chef John, can you help me with the oven setting you used for this recipe. Which of the following setting should I use? fan assisted mode, convection mode, grill or fan assisted grill. Thanks.

Chef John said...

sorry, i just have a regular oven. i'm not sure what those setting are. its not a very fragile recipe, just bake it and check a little early.

Michael Maier said...

How many dirty kitchen jokes can there be?

Abouzar Kaboudian said...

Hi chef! my fiance and i jus made and ate this chicken with mashed potatoes and your mushroom gravy. WOOOOW!!!! truly amazing and pleasurable!
even my wife who doesnt like garlics loved this.
thanks again for all your efforts. it is really appreciated.
love your blog and your recipes, especially my wife who loves cooking and baking.
once again, WOOOW!!! and thank you.

Maui said...

Chef John,
Would it have a BIG difference if i use chicken fillets?

Deanna said...

Chef John, thanks yet again for another wonderful recipe :)

I was wondering--would it make a huge difference to use rice vinegar instead of red wine vinegar? Should I use more, less? Or just splurge for the red :)?

Chef John said...

works with any vinegar, go for it

Anonymous said...

what chef's knife do you use?

Chef John said...

here are my fav knives http://astore.amazon.com/lrn2cook-20?_encoding=UTF8&node=1

Jackie said...

Hi Chef John!

Me and the hubby LOVE your videos--the way you cook and instruct is so fun to watch. :)

I made this twice in the same week. The house reeked of garlic while this was baking, and my husband came home from work and told me that he could smell this from outside the house. We basked in the glorious stink. This is some mighty fabulous chicken. Thank you so much for sharing!

Jehuty said...

Hi chef John!

I love garlic and i really want to try this...although i wanted to ask you few things about it.

1. Does 1 whole chicken equivalent to 1kg?
2. Can i use Chicken Breast Fillet for this recipe? if so...How much chicken can i use with this recipe?
3. Is it ok if i half this recipe, would it still taste good and the same as the original?
4. I dont have red pepper flakes...will 1/2 tsp of hot sauce do as a replacement?
5. Am not very good at eyeballing the salt and pepper. Can i just add like about 1/2tsp of salt and pepper to the garlic paste instead?..hehe! sori for being so wanting to be precise...:P

Hope to hear from you soon!

Thanks and more power! :)

Chef John said...

cooking is not an exact science, so i can't specifically answer most of the questions. A whole chicken here is about 4-5 pounds. You can use breasts or halves but it will not be the same dish.

I can't give salt measurements since everyone tastes salt differently. You don't need to eye it, just sprinkle it on. Taste and adjust. this is not a precise recipe! ;-) enjoy!

csf said...

After making the chicken, decided to use this recipe on turkey breast on Thanksgiving and it was the best turkey ever!

Sy said...

I made this last night for the family. I prepped it in the morning and let it marinate for about six hours instead of overnight, but it was still magnificent. Even with my crappy knives, I was able to make it work. I'm definitely working this recipe into the regular rotation.
Thanks again, Chef John!

Hiddy said...

I've been on a garlic binge lately. I have made garlic soup, garlic fries, garlic bread... and your garlic chicken recipe was next in line. I just made this today. Subbed the red wine vinegar with apple cider vinegar, upped the garlic by a few more cloves, added some ginger, a medium onion, and some cayenne pepper. It turned out moist, tender and delicious! Wow, I never thought I could make something like this at home. THANK YOU, CHEF JOHN!!! Wishing you and Michelle a wonderful 2012 ahead!

1Bigg_ER said...

I was planning on doing this on the grill using indirect heat but it decided to rain in summer, stupid Texas weather.

FYI, gotta have these http://www.cast-iron-grate.com/brushes-and-accessories/cast-iron-griddle-hotplate-for-2-5-grate.html

1Bigg_ER said...

DAMN! THAT WAS GOOD CHICKEN!! I used apple cider vinegar
Had it with Chef John mashed potatoes and mushroom gravy.

Copy Puppy said...

Tried this out, and my whole family enjoyed it!!! =) Thank you so much for the fun and informative videos! I learnt/am learning so much about food and how ingredients work best from these recipes! cheers!

Copy Puppy said...

Tried this, and my whole family just loved it!!! I'm learning so much about how ingredients work and all these handy tips from your vids... thanks so much!! Cheers =)

Nejo Weitz said...

Dear chef john,
How come i can't see the video anymore??? Could u help me please...i like to cook this one....

Teresa Wang said...

Dear Chef John,
I have tried many of your recipes and love their simplicity and great results. I cook a lot and am always looking for tips & techniques to help improve my cooking. I have learned a lot from you. Thanks.
I do have a question on this recipe, why did you choose to add the salt right before baking rather than add it to the marinate? Wouldn't the saltiness penetrate the chicken better if it was in the marinate?
Happy New Year!!

Chef John said...

You could I guess. That's just how I do it. I try not to think to much about these things. ;)

PomaceousN said...

Would removing the skin alter the recipe too much, do you think?

Chef John said...

I love skin, so yes! ;)

Robert J. Lotti said...

Hi Chef John,

I've been a silent follower for a long time and I've made this recipe a few times and love it. Being a single guy, I've had to cut the ingredients in half because it makes more than I need. The other night I had 2 lbs of really nice boneless, skinless chicken breast and as I was going to use this recipe, I thought I'd be creative and add my personal touch. Here's the list of ingredients that I used.

Ingredients:
10 cloves garlic, peeled
2 Tbs apple cider vinegar
2 Tbs soy sauce
1 Tbs Dijon mustard
1/3 cup olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 cup brown sugar, packed
2 Tbs white miso paste

I cut up the chicken breast into large pieces and scored them so they would absorb the marinade and baked them the same as in the original recipe. The brown sugar and miso paste really kick it up. Thanks for a recipe I'll use for a long time.

Chef John said...

Thanks! Good idea!

Dar Del said...

Ok I have been obsessively watching your videos. Going to make the garlic and olive oil pasta tomorrow and this garlic chicken the next day. Yu-um. I used your ciabatta recipe and turned it into a focaccia. Super yummy! Can't believe I have never come across your site before. Guess it has something to do with living in Saudia Arabia for two years and now South Korea:) (I'm Canadian)

Dale Goodloe said...

Why no instructions? Oven temp., how long to marinate, etc.????

Also, a link to print would be nice.