Iron Skillet Chicken with 40 Cloves of Garlic Recipe - Noreen's Kitchen
Of course Jeff Smith paved the way for many a new television cook, but in my heart he will always have a special place. How could you not love him? His approach to life and food was amazing and it is in honor of him that I share this recipe with you.
Roast chicken can seem ubiquitous and superfluous, but it needent be. In it's simplicity, lies its beauty. Take a chicken, lather it with butter or oil, sprinkle with salt and pepper, stuff it with a lemon or some aromatics and another sprinkle of whatever herbs you choose, then put it in an iron skillet, surround it with a ton of cloves from the stinking rose and put that in a cracking hot oven for just under an hour. Be sure to baste a couple of times to keep the skin moist and crisping.
When you take this from your oven, you are going to be so happy that this is your dinner! Allow to cool, carve and eat. The garlic is an amazing accompaniment to roasted potatoes and broccoli or just a green salad, but don't discard the garlic, because it will keep covered in a bit of oil for at least a week. Smear that on some toasted baguette and you are in heaven.
I hope you give this classic French recipe a try and when you do, lift up a little thanks to Jeff Smith. Then go look him up for a good memory.
I hope you try this and I hope you love it. (I know that you will!)
Happy Eating!
Greetings! Here is fantastic, easy roast chicken recipe that has its history steeped in French tradition! Chicken with 40 cloves of garlic is a French classic that is timeless. In the 70's it was seriously popular and in the 80's is when I was first introduced to it by the Frugal Chef, Jeff Smith, one beautiful Saturday morning during my PBS station's cooking show line up.
Of course Jeff Smith paved the way for many a new television cook, but in my heart he will always have a special place. How could you not love him? His approach to life and food was amazing and it is in honor of him that I share this recipe with you.
Roast chicken can seem ubiquitous and superfluous, but it needent be. In it's simplicity, lies its beauty. Take a chicken, lather it with butter or oil, sprinkle with salt and pepper, stuff it with a lemon or some aromatics and another sprinkle of whatever herbs you choose, then put it in an iron skillet, surround it with a ton of cloves from the stinking rose and put that in a cracking hot oven for just under an hour. Be sure to baste a couple of times to keep the skin moist and crisping.
When you take this from your oven, you are going to be so happy that this is your dinner! Allow to cool, carve and eat. The garlic is an amazing accompaniment to roasted potatoes and broccoli or just a green salad, but don't discard the garlic, because it will keep covered in a bit of oil for at least a week. Smear that on some toasted baguette and you are in heaven.
I hope you give this classic French recipe a try and when you do, lift up a little thanks to Jeff Smith. Then go look him up for a good memory.
I hope you try this and I hope you love it. (I know that you will!)
Happy Eating!