![]() Note: For this recipe, I used chicken drumsticks but you can use a mixture of chicken thighs and drumsticks. STEP #1: Pat the chicken dry and season liberally with salt and pepper. How do you make chicken with garlic sauce? And with my tips and step by step instructions, you’ll perfect this classic too. It has taken me a few tries to get this recipe just right but I have perfected it in all of it’s rustic comfort food glory. To top it off, a splash of cream is added at the end.Īll of this makes a deliciously creamy garlic sauce, perfect for pouring over chicken.Īs a garlic lover, I wanted to try Chicken with 40 Cloves of Garlic ever since I first read about it in The Garlic Lover’s Cookbook. This recipe also has chicken, white wine, chicken stock and herbs. Sounds lovely doesn’t it? But that’s not all. That’s two, or in some cases, three entire heads of garlic. Then a touch of cream is added to the pan juices and poured over the chicken. The browned chicken is baked on a bed of 40 cloves of garlic until perfectly cooked and tender. It’s rustic, hearty, full of flavor and the epitome of comfort food.īasically it is a chicken with garlic sauce. Whether you call it 40 cloves of chicken, chicken with 40 cloves or chicken with garlic sauce, this recipe is a classic. This comfort food classic is perfect for Sunday supper. A good idea: serve gravy in a warmed gravy boat or serving bowl.40 Clove Garlic Chicken is a baked chicken recipe, with 40 cloves of garlic, white wine, thyme, rosemary and a little cream. To correct gravy that has become too thick, simply re-heat the gravy, adding water, turkey broth or chicken broth until it has thinned to desired consistency. NOTE: As the finished gravy is allowed to stand and cool, it will become thicker.Taste for seasoning with salt and pepper. Reduce heat to a simmer, and simmer the drippings mixture with the sauce for about 5 minutes, stirring occasionally. Heat and stir the fat and flour mixture until bubbling - about 1 full minute, then gradually whisk in the defatted pan drippings, and finally, whisk in the finished sauce made ahead as described above. Heat 4 tablespoons* of reserved turkey fat in a large saucepan until bubbling, then stir in an equal amount of flour (*use only half this amount of fat and flour if less thickening is desired for a thinner final gravy).*TO ADD DRIPPINGS AND ALSO THICKEN THE SAUCE AT THE SAME TIME:.Whisk in the drippings, and allow sauce to simmer for a few minutes to develop flavors. De-fatted pan drippings (in the measuring cup above) may simply be added to the sauce, if no further thickening is desired.Reserve the fat if you intend to thicken the gravy furthur while adding the pan drippings! Allow the liquid in the cup to stand so that the fat separates to the top - then, tilting the measuring cup, skim off the fat with a shallow spoon.Remove the roasting pan from the heat, and strain the liquid into a measuring cup, discarding the solids left in the strainer. With a wooden spoon or spatula, scrape the pan bottom to loosen the browned bits. Pour one cup of dry white wine (or dry vermouth) into the pan and bring the liquid to a simmer. Remove the roasted turkey and the cooking rack from the roasting pan place the pan over two burners on the stove, heat adjusted to medium-high.Alternatively, pan drippings may be added before serving and additional thickening may be added at that time.It may be served as-is, OR thickened before serving. *This sauce may be made ahead to this point.Strain the sauce and discard the solids.When the liquid begins to boil, lower the heat and allow to simmer for about 2 hours, stirring occasionally.Add the thyme, bay leaves and water to the vegetables, whisking or stirring briskly to incorporate flavors and prevent lumps.Sprinkle over the flour, and continue sauteing, stirring constantly, until the floured vegetables turn brown - about 10 minutes.Add the coarsely chopped vegetables and garlic, season again with salt and pepper, and continue sautéing (add small bits of butter if necessary to prevent scorching) until vegetables begin to color slightly - about 5 minutes.Season with salt and pepper, and sauté over medium heat until golden brown - about 15-20 minutes.In a large saucepan, melt the butter, and, when its foaming begins to subside, add the turkey pieces.Rinse all neck pieces and giblets, and pat them very dry with paper towels.). ![]() Trim the tough membrane from the gizzard. (If using neck and giblets, cut the neck into three or four pieces. Cut the turkey wing into pieces with a heavy knife.
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