When I was reading the Sookie Stackhouse series I remembered Sookie gave up eating garlic because of Bill. That is true love. Fortunately my man isn't long in the tooth and enjoys allium sativum as much as I do.
First up is Bittman's version of roasted chicken with a glaze of orange juice, crushed garlic, honey and cumin.
Drip the honeyed-garlicy glaze over the roasting hen about halfway through the cooking time. The skin is crispy and flavorful.
Juicy chicken, the garlic wasn't overpowering........
Served with a Belgian Farrmhouse ale - Saison Dupont - freshly made French bread and garlic butter........ (more on the butter later)
From Mark Bittman's How to Cook Everything (god that sounds pompous) page 645
Garlic Butter - place a half stick of butter or margarine in a mini food processor. Add two slender pieces of roughly chopped garlic. Here is where I screwed up - I decided you can't have too much garlic, right? Wrong. I doubled the garlic and wow! Overpowering.
I could have stopped a train with my breath after all that garlic butter. I put it on my bread. I put it on the green beans. Whew.
Click on over to IHCC and see what other garlic creations everyone else submitted.
Cheers!
"I could've stopped a train with my breath after eating all that garlic" - LOL!!! I haven't laughed that hard in awhile, Tina! That was a good one;-)
ReplyDeleteThe chicken looks incredibly moist and delicious. Sounds like you one hell of a garlicky meal!
When I was pregnant with my daughter I couldn't stand garlic or poultry! Glad I got over that aversion. Although, I'm still not a huge garlic fan I can at least tolerate it now.
ReplyDeleteA simple roasted chciken (with garlic), a good glass of wine, I don't think it gets any simpler or better.
ReplyDeleteKim - It was very strong breath :-) And then I followed it with brussel sprouts sauteed in garlic for the next evening's side. Mosquitos won't bite me now!
ReplyDeleteJanel - I am a garlic fan. Funny what you can't eat when you are pregnant though.
Thanks for giving me a kick in the pants about writing...I did some today and will try everyday to add to my "project". Thank you.
Velva - I love the simple meals :-)
That is my main reason for not falling in love with a vampire! I could never give up my garlic obsession. It is a good thing I'm married to a fellow garlic-lover ;) This sounds delish...I'd love to be there stoppin' trains with ya!
ReplyDeleteGirlichef - We should have a garlic throwdown. Kim does awesome throwdowns.....I don't know if we are up to the challenge though, we'd lose friedns with our fiendish breath.
ReplyDeleteHey, this IS all about garlic, after all. And the chicken sounds terrific.
ReplyDeleteI love your blog name too. Mine would have to be Life in the Slow Lane at Mongoose Manor! :)
Great recipe and a great post too. Love the way that bird looks. Love the new look of your blog too. I think I like what Rachael Ray always says:"I eat so much garlic you can smell it on my skin" and "thank god my husband likes garlic as much as I do, cause I could never have married a man that didn't like garlic" and lastly "two garlics cancell out each other". That's us.
ReplyDeleteThanks for the grins and giggles.
Oh! The chicken looks so very, very good. I've wanted to do another full Chicken since I did the beer can, I'll give this a try next.
ReplyDeleteHere is a butter tip for you... while it won't solve the too much garlic aspect... next time, after you've mixed, throw it in the freezer for a few mins. It will firm it up just enough, but keep it soft and spreadable.
That looks delicious! And what do you mean by too much garlic ;o) Simon had a delivery last Saturday - a box of micro-brewery ales from his brother for his birthday ... he's working his way through them slowly!
ReplyDeleteJo, just let me know if Simon needs any help getting through those ales! ;-)
ReplyDeletewould love the garlic in this one too and with the cumin mixed with the orange and honey - this has got to be a killer - where is the recipe for the glaze - did I miss it?
ReplyDeleteClaudia - thank you! I have never seen a mongoose. That would be v cool for me.
ReplyDeleteCarla and Michael - I'm glad you enjoyed it, I just typed what I felt that night. haha. Good thing you both are garlic lovers, you don't have to abstain.
Van - thanks for the butter tip, I did not know that! Do you like doing beer can chicken? I love the taste. You can use little V-8 cans to do cornish hen beer can style.
Jo - Simon's delivery sounds quite appealing. Count us in! (Now Simon goes off hiding his alcohol from invading Yanks)
Drick - I will send you the recipe tomorrow. I left it at work.
Morning both - he's been tasting one each night (they come with cheeky little tasting notes) and sharing a sip or two with me - he's now semi pouting over the thought of not being able to touch another until I'm back from Spain a week on Sunday ;o)
ReplyDeleteOf course I'll relent ... eventually! Catch you in a week or so x
Mmm...the chicken looks so moist and delicious. I am a huge garlic fan and probably wouldn't give it up for anyone--any vampire (although I might take a short break for Eric--lol!). A great pick and that garlic butter sounds yummy too.
ReplyDeleteJo - oh how you taunt us with your trip to Spain, you wicked vixen! Have a great time. I wouldn't cry if I got a postcard (hint, hint).
ReplyDeleteDeb - Oh yeah...Eric could probably make you give up garlic. Did you reda the boxes, watch the series or both? He wasn't quite what I pictured...but it works.
Just a note to you...
ReplyDeleteYou can buy limoncello at Market Square liqours. :-)
Oh my mouth is watering! This looks and sounds so good and juicy. Mmmmm. I would have doubled up on the garlic in the butter as well but who cares? hehehe It's always delicious. :-)
ReplyDeleteYep! It, essentially, will form a little outside shell if you do it for the right period of time - but you need to test for your freezer. I do the same thing for cookie dough that I need to have firm up quickly.
ReplyDeleteI *Love* beer can! Funny, I was going to try to find a way to do the V8 with Chicken but wouldn't mind doing the cornish hens either. The chicken always comes out so moist!
Is there such a thing as too much garlic? ;) Your chicken looks so moist and delicious!
ReplyDeleteThis looks wonderful! I am glad the garlic wasn't overpowering but no such thing as too much garlic.. :) I love it! Well done!!!
ReplyDeleteThis chicken looks really moist and full of flavor!
ReplyDeleteThanks Velva, I am going to Mraket Square tomorrow anyway for coffee rum. I'll check it out.
ReplyDeleteRosabela - I can tell you are a true garlic lover, just like us. It's complimentary to the food.
Van, let me know if you beer "can" the cornish hens. We've done the beer can in the oven and on a gas grill. You are so right, it' so moist. I'd love to get a smoker and smoke chickens, ham....
Grumpy and HoneyB - No, you just can't have to much. I am so glad you agree :-) Thanks for stopping by.
Burmese Mom - Thanks for your nice comments!
Erika - Thank you, it was good and I'd recommend it.
And here is the perfect smoker for you:
ReplyDeletehttp://www.biggreenegg.com/
=)
That honey-garlic glaze sounds delicious and the meat looks perfectly cooked!
ReplyDeleteVan - great smoker and grill, but yikes...the price!
ReplyDeleteJoanne - It was quite tender and moist. I recommend it.
Your bread sounds amazing to me!
ReplyDeleteOh the chicken looks pretty good too.
Thank you Jenny. Thanks for stopping by :-)
ReplyDelete