• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The Hirshon Chicken With 40 Cloves Of Garlic

June 6, 2015 by The Generalissimo Leave a Comment

161
SHARES
FacebookTwitterPinterestRedditWhatsappYummly
Light Dark Dark Light
()
The Hirshon Chicken With 40 Cloves Of Garlic
Roast Chicken And Garlic Image Used Under Creative Commons License From reddit.com

Ah, Citizens – this is one of my favorite dishes, both because I love garlic and because it perfectly demonstrates the philosophy of TFD: take a classic recipe and tweak it without violating the spirit of the original.

In the 1950s and 60s, it’s no exaggeration to say that James Beard helped to revolutionize American cooking. Beard loved to astound his students with the classic Provençal recipe of Chicken with 40 Cloves of Garlic.

Given the sad, bland state of American cuisine in the 1950s, calling for forty cloves of garlic in a single recipe was pretty much the revolutionary equivalent to joining the Communist Party. 😉

Of course, people soon realized that roasting the cloves in their skin made them buttery, mild and absolutely delicious. Needless to say, the dish became one of the most beloved French recipes to enter the American recipe canon.

Interestingly, 40 clove chicken also eventually became a popular Passover dish, with Jewish chefs saying the forty cloves represented the forty years of wandering in the desert.

In my version, I use not one, not two, but three different garlic types! Garlic, roasted garlic and the Korean black garlic that is slowly heated over a month to caramelize in the skin. It has a flavor reminiscent of garlicky balsamic vinegar and is utterly addictive!

If you don’t have access to black garlic, just use roasted instead. It will still be delicious! I do provide a source to buy a lot of it in the recipe – it keeps a very long time and once you try it, you’ll use it A LOT, trust me!

The aroma of using all 3 types of garlic is intoxicating and my use of many herbs, lemon and sherry really brings this recipe’s flavor profile to a whole new level! 🙂 You can buy black garlic from Amazon here.

Give this recipe a try, ! 🙂

Battle on – The Generalissimo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Chicken With 40 Cloves Of Garlic


★★★★

3.7 from 3 reviews

  • Total Time: 0 hours
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 1 chicken, about 3 1/2 pounds
  • Sea salt
  • Freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 sprigs flat-leaf parsley
  • 2 bay leaves (fresh, not dried, if possible)
  • 1/2 lemon
  • 1 head of black garlic, cut in 1/2 crosswise
  • 1 head of roasted garlic
  • 5 sprigs of thyme
  • 1/2 cup butter
  • 6 peeled black garlic cloves
  • 30 (40 if you’re bold!) cloves of garlic, unpeeled
  • 3 tablespoons extra-virgin olive oil
  • 8 to 10 slices country-style bread, toasted or grilled
  • Some sherry vinegar or use your favorite type
  • For the gravy:
  • 1 3/4 tablespoon butter
  • 1 3/4 tablespoon flour (or more if needed)
  • 1 1/3 cup Chicken stock
  • 1/3 cup Sherry
  • 1 tablespoon of crème fraiche (optional)
  • 1 teaspoon of Dijon mustard (optional)

Instructions

  1. Preheat the oven to 375º. Wash the chicken, pat it dry and rub the inside and outside with salt and pepper. Place ½ lemon, the halved black garlic head, 1 bay leaf and ½ of the thyme, rosemary, sage and parsley into the cavity of the chicken. Place the remaining herbs in a pot just large enough to hold the chicken.
  2. Place the butter, peeled black garlic, roasted garlic pulp and the leaves from 5 sprigs of thyme into a bowl. Season, then mix together to form a roasted black garlic butter. Loosen the skin around the neck of the bird and then around the chicken breasts carefully with the tip of a sharp knife. Using your hands, spread the roasted / black garlic butter all over the breast meat under the skin. Pull the skin back over the chicken.
  3. Add the oil and the rest of the garlic cloves to the pot and sprinkle the chicken with additional salt and pepper. Roll the chicken in the oil, finishing with the breast side facing up.
  4. Roast until the chicken is golden brown and, when the thickest part of the thigh is pierced with a fork, the juices run clear, about 1 hour and 45 minutes. If the skin hasn’t browned to you liking, increase the heat in the last few minutes but watch it carefully so it doesn’t burn!
  5. Baste the bird at regular intervals with the pan juices. At least twice during the basting process, sprinkle drops of sherry vinegar over the skin of the bird. This is an old French cooking trick I’ve learned to help crisp the skin (and it also adds great flavor to the pan juices)!
  6. When the chicken is done, remove it to a platter, and surround it with the roasted garlic. Let it rest at least 10 minutes.
  7. While it’s resting, prepare the gravy. Remove the halved head of black garlic from the chicken and extract the individual cloves. Push out the roasted black garlic pulp. Remove the meat juices from the roasting pan and transfer to a small saucepan.
  8. Melt in butter and stir together. Put in the extracted black garlic clove pulp. Stir in flour. Gradually add sherry. Then gradually add chicken stock. Simmer for 5 minutes and season to taste.
  9. Optional – add a squeeze of the cooked lemon and 1 tablespoon of crème fraiche and the mustard.
  10. Carve the chicken onto warmed plates. Spoon over the gravy
  11. Serve with the grilled or toasted country-style bread, inviting each diner to crush the garlic cloves (to remove the skin) and spread the garlic purée onto their toast.
  12. Superb served with sautéed green beans and a refreshing salad beforehand.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 1496.59 kcal
  • Sugar: 7.72 g
  • Sodium: 1942.72 mg
  • Fat: 84.59 g
  • Saturated Fat: 32.58 g
  • Trans Fat: 1.41 g
  • Carbohydrates: 114.41 g
  • Fiber: 10.78 g
  • Protein: 74.49 g
  • Cholesterol: 281.0 mg

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related posts:

The Hirshon Algerian Berkoukes Soup - بركوكس
The Hirshon Key West Conch Chowder
The Hirshon West African Curry Powder
The Hirshon Mormon Funeral Potatoes From Paradise
The Hirshon XO Sauce - XO酱
The Hirshon French Vadouvan Curry Powder
The Hirshon Icelandic Christmas Cake - Vínarterta
The Hirshon Sichuan Dan Dan Noodles - 担担面

Filed Under: Recipes Tagged With: Chicken, French

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon Marseilles-Style Bouillabaisse
Next Post: The Hirshon Quiche Alsacienne »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,363 posts and 1,159,133 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (145)Beef (143)Beverages (24)Bread (111)Cheese (64)Chicken (132)Chinese (121)Chocolate (16)Condiments (262)Dessert (166)Drinks (23)Duck (20)Egg (47)Fish (56)French (56)Game (30)Georgian (34)Indian (60)Italian (58)Jewish (84)Lamb (73)Manifestos (1)Pasta (90)Pork (147)Salad (40)Sandwich (42)Seafood (84)Shrimp (53)Soup (109)Spices (12)Tofu (7)Turkey (15)Veal (18)Vegetables (108)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS!!!

https://www.thefooddictator.com/wp-content/uploads/2019/02/TFD-Avatar-Cold-Open-FINAL.mp4

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

Listen on Apple Podcasts

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}
161
SHARES
FacebookTwitterPinterestRedditMailYummly