Chicken And The Bodacious Bulb
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 sprigs
Thyme (fresh)2 cups
Water6 large
Garlic (cloves, sliced thin)1 cup
Flour2 tbsps
Roma Tomatoes (seeded and diced)2 cups
Olive Oil2 cups
Garlic ClovesDirections:
1
Rinse and pat the chicken dry
2
On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone
3
Season all the pieces with 1 teaspoon each salt and pepper
4
Cover and refrigerate all but the backbone
5
In a large saucepan or small stockpot over high heat, add 1 tablespoon of garlic oil and, when hot, add in the seasoned chicken backbone
6
Brown for 4 to 5 minutes, then add in the reserved garlic cloves, thyme, and the cut vegetables
7
Turn the backbone over and continue to cook until well browned, an additional 5 minutes
8
(Guy's tip: for easy removal when making gravy later, tie the garlic cloves in cheesecloth before adding to the pot)
9
Deglaze the pan with a little of the stock to loosen the fond from the bottom of the pan, and add the remaining stock and the water
10
Bring to a strong simmer and let cook for 45 minutes
11
Strain the solids but reserve the garlic cloves in a bowl
12
Let sit and skim the fat from the top
13
Set aside
14
You should have about 3 cups
15
This can be prepared ahead
16
Preheat the oven to 250 degrees F
17
In a large, deep-sided pan over high heat, add 1/4 cup of the garlic oil
18
When it just starts to smoke, add the sliced garlic cloves and cook until just crisp and light golden brown, 30 seconds
19
Remove to a paper towel-lined plate and sprinkle with a touch of salt
20
Add in the chicken and carefully brown the pieces, turning as needed, and getting a nice even dark golden brown on all sides
21
As the pieces finish, remove to a baking sheet and hold warm in the oven
22
Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high
23
Add in the remaining 1/4 cup garlic oil and the flour and stir constantly until a paste forms
24
Allow the roux to cook for 1 to 2 minutes, with continued stirring, and then slowly whisk in the stock
25
Add about 1/2 cup at a time and continue to incorporate
26
Reduce the heat to low once the mixture has thickened and then add in the reserved cooked garlic cloves
27
Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat
28
Place 1/2 cup of the garlic gravy on a plate and position a couple pieces of chicken on top
29
Spoon 1 tablespoon of the gravy on top of the chicken and garnish with the parsley, diced tomatoes, and the fried garlic slices
30
In a small saucepan over medium heat, add half of the oil and all of the garlic
31
Heat through and cook for 10 minutes, adjusting the heat as needed
32
Allow to cool to room temperature
33
In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil
34
Cover and refrigerate
35
Use within 2 to 3 weeks
36
Guy's Tips: Use a good quality olive oil in this, but not extra-virgin
37
You want an olive oil that can withstand some heat, as you will soon be cooking everything with this oil! Find the freshest, firmest, whitest garlic bulbs you can find
38
Gently break apart the bulb, and then carefully trim the stem end from each clove and peel the skins
39
Be picky, use the biggest ones and leave the smaller ones for another recipe
40
Use the oil for cooking, use the garlic for everything
41
Once the garlic is depleted, start over