Monthly Archives: November 2014

Forty Clove Chicken

This one is for all of my garlic lovers out there. You have to love garlic—and I mean really, really love garlic—for this dish. Slathered and slow roasted in butter, 40 cloves of garlic and fresh herbs, this chicken is one of the most flavorful I have ever made.

Forty Clove Chicken

Forty clove chicken is a traditional French dish, but it’s not intimidating or stuffy … it’s simple, rustic cooking that will blow your dinner guests away.

Roasted Chicken

Whole Chicken

Forty Clove Chicken

 Original recipe from Martha Stewart

  • 40 cloves of garlic, about 3-4 heads
  • 1 whole chicken, 3-4 lbs
  • 2 tbsp butter, room temperature
  • 6 sprigs fresh thyme
  • Salt
  • Pepper
  1. Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
  2. Place chicken in a large roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Spread garlic and remaining tablespoon butter around the chicken. Add sprigs of thyme.
  3. Roast, basting occasionally with juices and stirring garlic, until a thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.