Garlic chicken

  • Nutrition Facts
  • Calories: 178
  • Protein: 11
  • Fats: 13
  • Carbohydrates: 3
    Курица с чесноком

    Our dearest friends, the recipe that HozOboz has prepared for you is something incredible and jaw-dropping but at the same time really easy one. This the chicken garlic recipe. Of course, you may say like ‘who haven't eaten chicken with garlic?’ The answer is ‘you've definitely never tried such a good garlic chicken, because it’s better than anything you tried before’. The thing is, it’s not just a garlic chicken, but the one made according to the old french recipe. And you’ll need so much garlic here, like 40 pieces of it. Again, the amount of garlic here is just tremendous, but both french people and HozOboz are sure you’ll enjoy it.

    The history of the garlic chicken recipe

    Poulet aux 40 gousses d'ail (which is the original name of the dish) is the ancient recipe of french cuisine. There are different options of it were rosemary and thyme is used, sometimes even white wine is added and the dish is pressurized with dough. We have chosen the easiest and basic way to cook the garlic chicken. By the way, do you know three key ingredients of the french cuisine? Butter, butter and one more butter.

    Why should you consume more chicken and garlic?

    It’s really hard to overestimate the healthy features of chicken meat that is a great source of protein without which normal functioning of your body is merely impossible. Protein is the fundamental building material for the cells of the body just as the butter is the key ingredient of the french cuisine. One more advantage of eating chicken is that it’s dietetic so mostly everyone can easily eat it unless there some allergic reactions to chicken meat.

    Chicken is also a lo-fat meat, so it’s often an important element in various diets. However, the chicken skin should be excluded from your daily diet if you don’t want to gain some weight. And that’s a rather disappointing fact because crispy chicken skin is obviously delicious. Especially in our new recipe.

    Main ingredients to use in our recipe of garlic chicken

    • A whole chicken
    • 40 slices garlic
    • 100 grams of butter
    • 20 grams of salt
    • 2 tablespoons of dried rosemary

    The preparation instructions

    1. Wash the chicken and wipe the bird using some paper towels. It’s very important that the chicken is completely dry, otherwise it’ll really hard to grease it with butter. If you have a home-grown chicken, don’t forget to disembowel it and clear it. Our chef has a stew pan of large size but the chicken as large as a great goose so it hardly fitted the dish. You can clearly see it on the picture. In fact, we placed the chicken onto the stewpan to understand and estimate its size better. Moreover, we need to do something else with our pan.

      Wash the whole chicken thoroughly with cold water and wipe it well.

    2. The first thing you should do is to put a few pieces of butter on the bottom of the stewpan.

      Put some butter on the bottom of a heatproof casserole.

    3. Then add some rosemary there. It’s even better to have a fresh rosemary. In case you do, put there one or two sprigs of it. As we mentioned before, either you use thyme or rosemary, you’re going to get a great garlic chicken in the oven.

      Add not more than 2 sprigs of dried or fresh rosemary. If you don’t like it, use other spice, for example thyme, but please don’t add to much of it not to kill the taste of the chicken meat itself.

    4. Now several slices of garlic go the stewpan.

      Place a few pieces of garlic into the dish.

    5. Thoroughly grease the whole chicken with butter (inside and out, of course), two table spoons usually suffice. The skin will get incredibly tasty and crunchy because of the butter, as well as the meat inside will taste soft and juicy. You’ll see why the French people love butter so much.

      Then take the bird and butter it everywhere - that will definitely make the chicken crispy and yummy.  You’ll need to have 2 tablespoons of butter to achieve that effect.

    6. Then rub the chicken with salt, both outside and inside. We would highly recommend you to use coarse salt.

      Now you should rub the inner and outer part of the bird with salt.

    7. Now sprinkle the whole chicken with rosemary (if you use fresh rosemary or thyme, just place some sprigs on the top and few on the sides). Some rosemary should be added inside too.

      Sprinkle the bird with the preferred spice, we’ve chosen rosemary, for instance.

    8. The rest of the butter should be placed onto the chicken or near it.

      Put the leftovers of butter on the top of the bird of around it.

    9. Put the slices of garlic on the chick and around it, then place some of them inside the bird.

      Do the same thing with garlic dividing it evenly on the top and around it.

    10. Preheat the oven to 430F and keep the chicken there for about and hour and a half. If the skin will suddenly begin to burn (which happens rarely if you use our recipe), cover the stewpan with a lid. We also would like to remind you that you can easily check whether the chicken is ready  by piercing the skin and release some liquid. If the liquid is transparent - the chicken is ready, if it’s pink - it’s obviously not ready.

      Bake the chicken at 430F for approximately an hour and a half. Once you notice the skin starts to burn a bit, just cover the dish with a lid.

    11. That is how beautiful, delicious and incredibly flavored this piece of chicken breast is. And you can easily enjoy the result of this recipe of the garlic chicken in the oven with your family in about two hours from now! Bon Appetite!

      Everything is ready now! What a yummy dish for the meat lovers! Bon Appetite, folks!

    So, how do you like the recipe? Isn’t it astonishing? Once you try such a chicken, you’ll definitely never forget it. By the way, the French often cook quite the same thing in the oven using mayonnaise instead of butter. Next time you may try to do so, but we prefer the first option of course.

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