Really Easy And Good 20 Cloves Of Garlic Puffs Recipes

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CHICKEN WITH 20 CLOVES OF GARLIC



Chicken with 20 Cloves of Garlic image

There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 9h

Yield 6

Number Of Ingredients 11

⅔ cup olive oil
¼ cup red wine vinegar
20 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 large whole chicken, cut into 6 serving pieces
1 teaspoon olive oil, or as needed
1 pinch salt and freshly ground black pepper to taste
2 tablespoons chopped fresh Italian parsley

Steps:

  • Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
  • Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
  • Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
  • Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 4.7 g, Cholesterol 97 mg, Fat 42.1 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 8.2 g, Sodium 122.3 mg, Sugar 0.2 g

FRIED POTATO AND GARLIC PUFFS



Fried Potato and Garlic Puffs image

This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.

Provided by Cal Peternell

Categories     HarperCollins     Deep-Fry     Potato     Garlic     snack     HarperCollins     Appetizer     Hors D'Oeuvre     Cocktail Party

Yield 6 servings

Number Of Ingredients 7

1 pound russet potatoes
Salt
3 tablespoons unsalted butter
1/2 cup all-purpose flour
2 eggs
1 garlic clove, pounded with a pinch of salt
At least 1 quart oil for frying

Steps:

  • Heat the oven to 225°F. Peel the potatoes, cut them in half lengthwise, and cut each half in 3. Boil the potatoes in well-salted water until they're completely tender but not falling apart, about 20 minutes. To check doneness, take a piece out of the pot and cut it at the thickest part. It should sort of break apart and look dry inside. Taste it to be sure, then drain the potatoes well, spread them on a baking sheet, and put them in the oven for 15 minutes to dry completely.
  • Pass them through a sieve or food mill into a medium bowl and set them aside. If you'll be cooking the puffs as soon as the dough is ready, leave the oven on so that you can keep batches warm as you fry.
  • Meanwhile, make the pâte à choux: In a medium saucepan, bring 1/2 cup water to a boil with the butter and 1/4 teaspoon salt. Add the flour all at once, turn off the heat, and stir with a wooden spoon until completely incorporated. Return the pan to very low heat and stir for a few minutes until the dough forms a ball and a cooked film begins to develop in the saucepan. Let the dough cool for a couple of minutes, and stir in one of the eggs. The dough will fly apart into seemingly irreconcilable blobs, but do not lose heart; keep stirring, and it will become one again, I promise.
  • Beat the other egg in a small bowl and begin to stir it in-you may not want to add all of it in the interest of dryness. Stop adding egg when the dough becomes elastic, smooth, and shiny, and then stir in the potato and garlic paste and mix thoroughly. The dough will be very sticky.
  • In a heavy saucepan or skillet, heat 2 to 3 inches of frying oil to 325°F, or until it is shimmery, not smoking, and a tiny dollop of the dough dropped in sizzles energetically, but does not scare you out of the kitchen. Carefully drop a walnut-size piece of dough into the oil to fry for a taster. Taste and adjust for salt and . . . more garlic? . . . cooked longer? There are two ways to proceed with frying: (1) load the dough into a pastry bag, squeeze out short lengths, and cut them off and into the oil with a knife or scissors, or (2) use two spoons to form and scrape dollops into the oil. Fry the puffs until they're golden brown, prodding them with a spider to roll them over and fry the other side as needed.
  • Dip them out to drain on a rack or crumpled paper and keep them warm in the oven (without the paper, if that's what you're using) as you fry the rest.
  • Notes
  • Instead of serving the potato puffs alongside fish, meat, chicken, or beans, make them for a pre-dinner aperitivo that you stand around eating in the kitchen while you fry the next batch.
  • In spring, if green garlic stalks are available, thinly slice, rinse, and cook one in butter and a very little bit of salted water. When it's tender, drain and add it to the mix in place of the pounded garlic.
  • Add chopped chives, parsley, or thyme, or Parmesan or other gratable aged cheese to the dough.
  • Potato-puff- frying oil can be strained and saved, refrigerated, to reuse for up to a week.

20 CLOVES OF GARLIC ROAST CHICKEN



20 Cloves of Garlic Roast Chicken image

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 7

20 garlic cloves, peeled, divided
1 broiler/fryer chicken (3 to 4 pounds)
4 lemon wedges
8 fresh thyme sprigs, cut in half
2 tablespoons butter, softened
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

Steps:

  • Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together., Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper., Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving.

Nutrition Facts : Calories 457 calories, Fat 29g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 406mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.

CHICKEN WITH 20 CLOVES OF GARLIC



Chicken With 20 Cloves of Garlic image

I am always looking for new and interesting ways to prepare boneless chicken breasts. This one sounds amazing!

Provided by Jtrillich

Categories     One Dish Meal

Time 20m

Yield 1 breast, 4 serving(s)

Number Of Ingredients 5

4 small boneless chicken breasts
20 garlic cloves, peeled
3/4 cup fat free chicken broth
1/4 cup light classic caesar salad dressing
1/4 cup parmesan cheese

Steps:

  • Heat large non-stick skillet on medium high heat.
  • add chicken and garlic and cook for 4 minutes - turning after 2 minutes.
  • stir in broth and dressing- cover with lid.
  • Cook for 8 minutes total ( 4 minutes on each side).
  • Sprinkle with Parmesan cheese let stand for 1 minute and serve.

Nutrition Facts : Calories 277.4, Fat 18.4, SaturatedFat 4.7, Cholesterol 61.5, Sodium 403.3, Carbohydrate 5.7, Fiber 0.3, Sugar 0.4, Protein 21.8

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