Chicken and the Bodacious Bulb

Name: Chicken and the Bodacious Bulb
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 carrot, peeled and cut into 4 pieces; 1 celery stalk, trimmed and cut into 4 pieces; 871 grams chicken, organic if possible; 600 milliliters chicken stock, plus more to loosen fond and thicken gravy; 2 Tbsps chopped fresh Italian flat-leaf parsley; 63 grams flour; 8 sprigs fresh thyme; 324 milliliters garlic, reserved from Garlic Oil; 6 large cloves garlic, sliced thin; 272 milliliters garlic cloves; 2 teaspoons kosher salt, divided, plus more for sprinkling; 432 grams olive oil; 1 onion, peeled and quartered; 2 teaspoons freshly cracked black pepper; 2 Tbsps seeded and diced Roma tomatoes; 473 milliliters water

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

Rinse and pat the chicken dry. On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone.

Ingredients you will need

Chicken

Equipment you will use

Knife

Season all the pieces with 1 teaspoon each salt and pepper. Cover and refrigerate all but the backbone.

Ingredients you will need

Salt And Pepper

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).

Ingredients you will need

Whole Garlic Cloves

Garlic Oil

Vegetable

Chicken

Gravy

Thyme

Equipment you will use

Cheesecloth

Sauce Pan

Pot

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.

Ingredients you will need

Whole Garlic Cloves

Stock

Water

Equipment you will use

Bowl

Frying Pan

Let sit and skim the fat from the top. Set aside. You should have about 3 cups. This can be prepared ahead.

Preheat the oven to 250 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Whole Garlic Cloves

Garlic Oil

Equipment you will use

Frying Pan

Remove to a paper towel-lined plate and sprinkle with a touch of salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

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.

Ingredients you will need

Chicken

Equipment you will use

Baking Sheet

Oven

Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high.

Ingredients you will need

Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic Oil

All Purpose Flour

Stock

Equipment you will use

Whisk

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.

Ingredients you will need

Whole Garlic Cloves

Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat.

Ingredients you will need

Salt And Pepper

Seasoning

Equipment you will use

Whisk

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.

Ingredients you will need

Fried Garlic

Tomato

Chicken

Parsley

Garlic

Gravy

In a small saucepan over medium heat, add half of the oil and all of the garlic.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Heat through and cook for 10 minutes, adjusting the heat as needed. Allow to cool to room temperature.

In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil. Cover and refrigerate. Use within 2 to 3 weeks.

Ingredients you will need

Garlic

Cooking Oil

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!

Ingredients you will need

Olive Oil

Cooking Oil

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.

Ingredients you will need

Garlic

Clove