The inside of the bird gets a generous amount salt, a large
bulb of garlic with the cloves seperated and just barely crushed enough to let them «leak», and as many halfed lemons as you can fit in there.
Not exact matches
Place
garlic on piece
of foil; drizzle
with a small amount
of oil and tightly wrap foil around
bulb.
Take the
bulb of garlic smash each clove
with the side
of a knife or cleaver, peel them and put a few in a mortar / food process.
I wanted it a bit spicier, so decided to try it
with 2 Habanero Pepper, 1/2
bulb of Garlic (chopped in Magic Bullet) and about 3/4 C Cheese.
Dark green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light green parts to make Leeks
with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1 onion chopped 1/2
bulb of fresh
garlic, minced 4 medium organic potatoes
with the skin, cut into 1/2 inch cubes.
Place each
garlic head in the middle
of a piece
of aluminum foil and cut off about 1/4 inch from the top
of each
bulb, exposing the top
of the cloves, drizzle
with 1/2 - 1 tablespoon olive oil and fold foil around the
garlic.
Beef Roast
with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1
bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to taste
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2
garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan
with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece
of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made
with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel
bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch
of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves
garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch
of fennel pollen * 28 oz.
Set each
garlic bulb, cut side up, on a sheet
of foil, then drizzle
with about 1/2 tablespoon
of olive oil.
Give the fronds a ride in the food processor
with the usual suspects for a new take on pesto or really up the game
with roasted fennel
bulb, fennel fronds, toasted almonds,
garlic, olive oil and a touch
of French grey sea salt.
Love Butternut Squash soups but yours sounds truly divine
with the tasty additions
of the whole
bulb of roasted
garlic (I adore the sweetness this brings), nutmeg, chilli and balsamic vinegar.
With a sharp knife, slice the top off
of the
garlic bulb to expose the cloves.
Take a whole head
of garlic with skin on and
with a sharp knife, slice off 1/4 - to 1 / 2 - inch
of the top
of the
bulb exposing the individual cloves.
Save Print 40 Clove
Garlic Chicken Recipe type: Entree Ingredients 1 whole roasting chicken (about 6 lbs) 40 cloves of garlic (about 4 bulbs) with skin removed 1 cup Fat Flush - friendly chicken broth Dill 1 bay leaf Olive oil spray Instructions Preheat over to 400 degrees Fahre
Garlic Chicken Recipe type: Entree Ingredients 1 whole roasting chicken (about 6 lbs) 40 cloves
of garlic (about 4 bulbs) with skin removed 1 cup Fat Flush - friendly chicken broth Dill 1 bay leaf Olive oil spray Instructions Preheat over to 400 degrees Fahre
garlic (about 4
bulbs)
with skin removed 1 cup Fat Flush - friendly chicken broth Dill 1 bay leaf Olive oil spray Instructions Preheat over to 400 degrees Fahrenheit.
And
of course the veg, possibly the best best thing about this recipe, halve some potatoes, carrots, onions and
garlic bulbs, toss
with olive oil, salt, pepper and herbs and put in the bottom
of the tray.
i just stuff the inside
of the chicken
with a whole
garlic bulb cut in half, thyme, and also a lemon cut in half.
So put the remnants
of the big chicken carcass and all the bones, skin etc (raw giblets if they came
with the chicken) in a pan and add celery (4 stalks), 2 medium leeks, 2 medium onions, 2 large carrots (all the veg chopped into chunks) Crush half a
bulb of garlic in it goes skin and all, couple
of Bay leaves, Half a teaspoon each
of dried rosemary, parsley and thyme and a good helping
of black pepper.