Spacer Chicken with Forty Cloves of Garlic
  | Asymmetry | Cooking | Chicken with Forty Cloves of Garlic |



Note: If you've never had something like this and are worried about so much garlic, don't be. It's not overwhelming at all, it will make your kitchen smell like an antechamber of heaven, and in the end you can scoop it out of the peel and spread it on warm french bread and realize that life does not get any better than this.

2 Tbsp butter
1 Tbsp olive oil
1 chicken (about three pounds), cut up
40 cloves of garlic, unpeeled
2 Tbsp lemon juice
1/2 tsp dried thyme
1 tsp salt
1/4 tsp fresh-ground pepper
1/4 c water


  1. Preheat oven to 350 F.
  2. In a large Dutch oven, melt butter in oil. Add chicken and cook, turning, until golden, 5 to 10 min.
  3. Remove all but 2 Tbsp of fat from pan. Add garlic and stir to coat. Sprinkle with lemon juice, thyme, salt, pepper, and 1/4 c water.
  4. Cover tightly and bake for 1 1/2 hours.

Cheryl Sedaker. 365 Ways to Cook Chicken. (New York: Harper & Row Publishing, 1986), 131.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson