GARLIC: BLANCHED, POACHED, ROASTED, OR TOASTED
Steps:
- Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
- Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
- Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
- Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.
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Kyle Seedat
s_k48@hotmail.comI can't wait to try this recipe.
ROCKY BLACK
rocky@hotmail.co.ukThis recipe is a must-try!
Radhika Baral
baral@yahoo.comI'll definitely be making this recipe again.
Chloe Jeynes
jeynes-c@hotmail.comThis recipe is a winner!
Tutu Darko
tutu-d51@yahoo.comLove this recipe!
Derby Janai
janai.derby80@gmail.comThis is my go-to recipe for chicken. It's always a crowd-pleaser and it's so easy to make.
Ogunyeye Omolade
omolade_o65@hotmail.comI made this recipe for a dinner party and everyone raved about it. The chicken was cooked perfectly and the garlic sauce was amazing.
Baseer Sons steel
bsteel@gmail.comThis recipe is a little time-consuming, but it's worth the effort. The chicken is fall-off-the-bone tender and the garlic sauce is incredible.
Anosha Tajwari
a-tajwari@hotmail.comI'm not a big fan of garlic, but I really enjoyed this recipe. The garlic flavor was subtle and not overpowering.
Mason Baskin
b_m@hotmail.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and the chicken is always tender and juicy.
adam Son boy
a_b@gmail.comI love this recipe! The chicken is so moist and flavorful. I also love the garlic sauce.
Nakedi Monare
nakedi-monare73@yahoo.comI've made this recipe several times and it's always a hit with my family and friends. It's easy to make and the results are always delicious.
musa Ghetto
g_musa@hotmail.comThis recipe is a keeper! The garlic flavor is amazing, and the chicken is so tender and juicy.