5 days ago
Showing posts with label WCN October 2009. Show all posts
Showing posts with label WCN October 2009. Show all posts
Tuesday, October 13, 2009
Listen to the 10/7 WCN! now!
Click here for an mp3 version of last week's What's Cookin' Now! garlic extravaganza! You can right-click and save it to your computer, where you can even put it on your iPod for your next long car trip. You'd just better hope there's some dinner at the end of that trip, because you're gonna be hungry!
Wednesday, October 7, 2009
Recipe: Roast Chicken with Garlic Confit
ROAST CHICKEN WITH GARLIC CONFIT
As prepared on the show. You could easily halve the recipe, and you could use any chicken parts you like.
This was based on a recipe from the dearly departed Gourmet:
http://www.epicurious.com/recipes/food/views/Roasted-Chicken-with-Garlic-Confit-109107
FOR THE CONFIT:
24 cloves garlic, peeled and left whole
2 cups olive oil
Few sprigs thyme (whole)
In a saucepan, heat the oil over very low heat. Add a garlic clove and the thyme sprigs. If the garlic bubbles for 5 minutes or so but doesn't turn brown, add the rest of the cloves. Cook for about 30 minutes. DO NOT LET IT BROWN!
Remove the garlic with a slotted spoon and add to a bowl along with 2 tbsp of the oil. Mash with a fork until it is a paste. Set aside until the chicken is ready.
FOR THE CHICKEN
8 chicken thighs (1 family pack)
6 chicken legs (1 regular pack)
2 tbsp butter
2 tbsp olive oil
salt and pepper
Heat the oven to 500 degrees. Melt the butter and olive oil together. Put the chicken on a roasting rack, brush with butter-oil mixture, and season with salt and pepper. Roast in the oven for 30 minutes.
Take the chicken out and slather some garlic confit on each piece, getting under the skin if you can. Return to the oven for 5-10 minutes. Eat.
As prepared on the show. You could easily halve the recipe, and you could use any chicken parts you like.
This was based on a recipe from the dearly departed Gourmet:
http://www.epicurious.com/recipes/food/views/Roasted-Chicken-with-Garlic-Confit-109107
FOR THE CONFIT:
24 cloves garlic, peeled and left whole
2 cups olive oil
Few sprigs thyme (whole)
In a saucepan, heat the oil over very low heat. Add a garlic clove and the thyme sprigs. If the garlic bubbles for 5 minutes or so but doesn't turn brown, add the rest of the cloves. Cook for about 30 minutes. DO NOT LET IT BROWN!
Remove the garlic with a slotted spoon and add to a bowl along with 2 tbsp of the oil. Mash with a fork until it is a paste. Set aside until the chicken is ready.
FOR THE CHICKEN
8 chicken thighs (1 family pack)
6 chicken legs (1 regular pack)
2 tbsp butter
2 tbsp olive oil
salt and pepper
Heat the oven to 500 degrees. Melt the butter and olive oil together. Put the chicken on a roasting rack, brush with butter-oil mixture, and season with salt and pepper. Roast in the oven for 30 minutes.
Take the chicken out and slather some garlic confit on each piece, getting under the skin if you can. Return to the oven for 5-10 minutes. Eat.
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