Prep 15 mins
Cook 1 hr 30 mins
I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.
- 1 tablespoon olive oil
- 40 cloves garlic, whole,peeled
- 1⁄4 teaspoon dried rosemary leaves
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon crumbled sage leaf
- 4 -4 1⁄2 lbs whole frying chickens
- 1 tablespoon lemon juice
- sliced French bread
- Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
- Line bottom and sides of cooker with parchment paper.
- Combine olive oil, garlic and herbs in cooker.
- Rinse and pat dry chicken reserving neck and giblets for other use.
- Place chicken over garlic mixture.
- Drizzle with lemon juice.
- Sprinkle with salt and pepper.
- Place covered cooker in COLD oven.
- Set oven at 475 degrees F.
- Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
- Remove cover; bake until chicken is crisp and brown.
- 5 to 10 minutes.
- Carve chicken and spoon cooking liquid over chicken.
- Serve with garlic and french bread.
Delicious! I used my un-glazed pure clay pot to make it and my friends and family loved it. I always use my pure clay cookware to cook most of my favorite recipes and they turned out fantastic. It's easy to use and makes it very simple too. It cooks the food with far infrared heat emitted from the walls of the pot, let spices penetrate deeper and gives wonderful flavor to the recipe. The chicken is cooked so soft and juicy just loved it. I got mine from mecware.US (online).
Claypot cooking produces tender moist meats, and this dish was no exception. I used 2 each of bone-in, skin-on chicken breasts & thighs, tossed in some new potatoes and carrots from our garden, and had a meal of it. We actually weren't that impressed with the garlic cloves, and thought that fewer would do the trick as well as 40! But the rest of the dinner was a very good, tender, basic meat & potatoes (and veg) meal! Thanks for the recipe, Herb Lady!
Oh boy. Let me tell you.............. when I first tried this I was a little leery of the 40 cloves. I LOVE garlic. But 40 cloves??? Well I decided to throw caution to the wind. I used fresh thyme (about 8 sprigs) and fresh rosemary (about 2 sprigs) omitted the sage cause I didn't have any. But added sundried tomatoes. When I tried it I thought I had died and gone to heaven!!!! And the house smelled just amazing. The Bread is a MUST!! It just really make it so wonderful. I didn't have a clay pot so I used a deep skillet. Worked just fine. Also if you want to have more juice to use for the bread I would sugest using a bit mroe EVOO (extra virgin olive oil) or to save calories............. chicken broth. Herb Lady this is AWESOME. Thanks!!