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Chicken and the Bodacious Bulb

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Chicken and the Bodacious Bulb

Chicken and the Bodacious Bulb

Chicken and the Bodacious Bulb might be just the main course you are searching for. This recipe makes 6 servings with 697 calories, 34g of protein, and 49g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Only If you have carrot, freshly cracked pepper, chicken, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

1
Rinse and pat the chicken dry. On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone.
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ChickenChicken
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KnifeKnife
2
Season all the pieces with 1 teaspoon each salt and pepper. Cover and refrigerate all but the backbone.
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Salt And PepperSalt And Pepper
3
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. Brown for 4 to 5 minutes, then add in the reserved garlic cloves, thyme, and the cut vegetables. Turn the backbone over and continue to cook until well browned, an additional 5 minutes. (Guy's tip: for easy removal when making gravy later, tie the garlic cloves in cheesecloth before adding to the pot).
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Whole Garlic ClovesWhole Garlic Cloves
Garlic OilGarlic Oil
VegetableVegetable
ChickenChicken
GravyGravy
ThymeThyme
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CheeseclothCheesecloth
Sauce PanSauce Pan
PotPot
4
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. Bring to a strong simmer and let cook for 45 minutes. Strain the solids but reserve the garlic cloves in a bowl.
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Whole Garlic ClovesWhole Garlic Cloves
StockStock
WaterWater
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BowlBowl
Frying PanFrying Pan
5
Let sit and skim the fat from the top. Set aside. You should have about 3 cups. This can be prepared ahead.
6
Preheat the oven to 250 degrees F.
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OvenOven
7
In a large, deep-sided pan over high heat, add 1/4 cup of the garlic oil. When it just starts to smoke, add the sliced garlic cloves and cook until just crisp and light golden brown, 30 seconds.
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Whole Garlic ClovesWhole Garlic Cloves
Garlic OilGarlic Oil
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Frying PanFrying Pan
8
Remove to a paper towel-lined plate and sprinkle with a touch of salt.
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SaltSalt
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Paper TowelsPaper Towels
9
Add in the chicken and carefully brown the pieces, turning as needed, and getting a nice even dark golden brown on all sides. As the pieces finish, remove to a baking sheet and hold warm in the oven.
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ChickenChicken
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Baking SheetBaking Sheet
OvenOven
10
Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high.
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ChickenChicken
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Frying PanFrying Pan
11
Add in the remaining 1/4 cup garlic oil and the flour and stir constantly until a paste forms. Allow the roux to cook for 1 to 2 minutes, with continued stirring, and then slowly whisk in the stock.
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Garlic OilGarlic Oil
All Purpose FlourAll Purpose Flour
StockStock
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WhiskWhisk
12
Add about 1/2 cup at a time and continue to incorporate. Reduce the heat to low once the mixture has thickened and then add in the reserved cooked garlic cloves.
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Whole Garlic ClovesWhole Garlic Cloves
13
Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat.
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Salt And PepperSalt And Pepper
SeasoningSeasoning
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WhiskWhisk
14
Place 1/2 cup of the garlic gravy on a plate and position a couple pieces of chicken on top. Spoon 1 tablespoon of the gravy on top of the chicken and garnish with the parsley, diced tomatoes, and the fried garlic slices.
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Fried GarlicFried Garlic
TomatoTomato
ChickenChicken
ParsleyParsley
GarlicGarlic
GravyGravy
15
In a small saucepan over medium heat, add half of the oil and all of the garlic.
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GarlicGarlic
Cooking OilCooking Oil
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Sauce PanSauce Pan
16
Heat through and cook for 10 minutes, adjusting the heat as needed. Allow to cool to room temperature.
17
In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil. Cover and refrigerate. Use within 2 to 3 weeks.
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GarlicGarlic
Cooking OilCooking Oil
1
Use a good quality olive oil in this, but not extra-virgin. You want an olive oil that can withstand some heat, as you will soon be cooking everything with this oil!
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Olive OilOlive Oil
Cooking OilCooking Oil
2
Find the freshest, firmest, whitest garlic bulbs you can find. Gently break apart the bulb, and then carefully trim the stem end from each clove and peel the skins. Be picky, use the biggest ones and leave the smaller ones for another recipe.
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GarlicGarlic
CloveClove
3
Use the oil for cooking, use the garlic for everything. Once the garlic is depleted, start over.
Ingredients you will need
GarlicGarlic
Cooking OilCooking Oil
DifficultyExpert
Ready In1 h, 50 m.
Servings6
Health Score21
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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