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40 Cloves of Garlic Chicken

Discussion in 'Food Forum' started by Wulfenite, Mar 15, 2006.

  1. Wulfenite

    Wulfenite The King

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    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16200,00.html

    I've been making this recipe recently and its fantastic. Make sure you end up with enough liquid to mostly submerge the garlic cloves as they cook and make sure the heat is not any higher than 350.. I set my oven at 325. If you do the garlic will be these tender sweet little bits of heaven down in the juices. If they dry out and/or cook to hot they're just bitter and chewey. Great recipe though.
     
  2. Remander

    Remander

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    This was one of the first things I made when I got the cooking bug. Similar recipe.

    You can also cook it with the garlic cloves NOT peeled.

    When done, you can squeeze the inside of the cloves onto bread or crackers like a sweet, garlicky butter. Delish!