20 Garlic Chicken (For Det!)

Determinator · #2 (**permalink**) 11-10-2009, 12:57 AM

how on Earth did I miss this? XXXXX Ruby

greeneyes · #3 (**permalink**) 11-10-2009, 10:30 AM

mmmmmmmmmmm!!!!!

Determinator · #4 (**permalink**) 11-10-2009, 06:33 PM

if 20 cloves is good....how would 21 cloves be?

rubywillow · #5 (**permalink**) 11-11-2009, 11:03 AM

Or 40?

Sober4life · #6 (**permalink**) 11-21-2009, 04:16 AM

Rubywillow, Hi that chicken looks great, but the brine I have in other post works great for chicken aswell.

and I think you should use 60 lol

IAD · #7 (**permalink**) 11-21-2009, 11:54 PM

Boneless Garlic Chicken
by Ted L Glines

Ain't nothin better
or finger-lickin
than a southern-fried plate
of boneless Garlic chicken.

Greasy-chin stuff,
just cain't get enough
of that cotton-pickin
boneless Garlic chicken.

Ya see them cluckers
rollin through the wood,
them boneless chickens
don't run too good.

Easy to catch
in all kind of weathers,
gonna raise me a flock
that ain't got no feathers.

Mix up the batter
and add some spice,
dip in the chicken
and fry it up nice.

Round these parts
it's understood
that my boneless Garlic chicken
tastes mighty good.

Pass the chicken, please!

I'll have a Breast and aThigh ! ha! IAD....Ha!

--------------------------------------------------------------------------------

rubywillow · #8 (**permalink**) 11-22-2009, 12:18 AM

I have a good therapist I can recommend, you dip stick! LOL

chrysa · #9 (**permalink**) 11-23-2009, 09:29 PM

YUM! a combo of 20 garlic & deep fried chicken woudl be sensationall per IAD's poem ...but I am goign to try this as is..yum

20 Garlic Chicken (For Det!)
rubywillow Join Date: Aug 2008 Location: south of ATL,GA, where love lives Posts: 8,681 Recipes: 18	Description: Wonderfully flavored chicken. Substitute chicken broth for the wine, if desired. Tastes great anyway.
Instructions:
Chicken Braised with 20 Cloves of Garlic Recipe courtesy TV Guide?s Celebrity Dish Prep Time: -- Inactive Prep Time: -- Cook Time: -- Level: -- Serves: -- Ingredients 2 large heads garlic 1 cut-up chicken, about 3 pounds Salt and freshly ground pepper 2 tablespoons olive oil 1 small onion, chopped 1/3 cup dry white wine 1 teaspoon dried thyme 2/3 cup chicken broth 1 teaspoon cornstarch (optional) Directions Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.

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