Subj : Re: Pickled Garlic
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jan 14 2024 06:46:00

-=> Shawn Highfield wrote to Dave Drum <=-

> Just got one - which I have not made.
>       Title: Spicy Pickled Garlic

SH> Thanks, I have saved it and will add this to the list of things to try.
SH> Andrea bought a ton of garlic from a market that had it on sale so
SH> trying to find new ways to use it. ;)

Here's another that will use up a *lot* of garlic.

Going to miss Tiny's BBS. I hope you'll hamg around and contribute to
the echo. Active participants are thin on the ground.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken w/40 Cloves of Garlic
Categories: Poultry, Herbs, Citrus
     Yield: 5 Servings

     1 tb Olive oil
    40 cl Garlic; peeled, left whole
   1/4 ts Rosemary; crumbled
   1/4 ts Thyme
   1/8 ts Sage; crumbled
 4 1/2 lb Free range chicken; cleaned
     1 tb Lemon juice
          Salt & pepper
          Loaf of French bread; sliced

 Soak top and bottom of 3 1/4 quart clay cooker in water
 about 15 minutes. Line sides and bottom with parchment
 paper (I never do this.)

 Combine olive oil, garlic and herbs in cooker. Rinse
 chicken, pat dry and reserve neck and giblets for other
 use. Place chicken over garlic mixture, drizzle with lemon
 juice, and add salt and pepper.

 Place covered cooker in cold oven. Set thermostat to
 450-|F/230-|C. Bake until chicken is tender and juices run
 clear when thigh is pierced, about 1 1/4 hours. Remove
 cover and bake until chicken is crisp and brown, about
 5-10 minutes. Carve chicken [I'd let it rest a few
 minutes] and spoon cooking liquid over.

 Serve with garlic and french bread.

 Make 4 - 6 servings

 Recipe By: Clay Cookery, by the Editors of Consumer Guide

 NOTES : I just remove papery skins from garlic, but do not
 peel. The garlic is wonderfully sweet and aromatic,
 smushed onto bread. This is a great company dish; easy,
 tasty, and cheap. Try to use a fresh free-range chicken
 and the best bread you can get.

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969
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