Clay pot chicken with 40 cloves of garlic


I have had a lot fun experimenting with cooking in my clay pot. The first thing we made were the Cornish Game Hens, which were good, but they were not great. In my research of clay pot cooking I found a recipe for chicken with 40 cloves of garlic – yum! As a garlicholic I knew we had to try this.

claypot-final
I covered my pot in a 5-gallon bucket worth of water (perfect size I might add), and let it soak while I peeled 40 cloves of garlic.
garlic - final
The garlic, yes I counted to make sure I had 40. Would hate to short change the recipe 🙂

Garlic hack: throw your garlic in the freezer with skin on, I just put it in a ziplock bag (left). When you are ready to use it, pull out what you need (top right), peel it (bottom right), and use as you would with fresh garlic. Fresh garlic can sprout or rot quickly, and it can make your house smell a little fragrant (bologna like). I have had garlic in my freezer up to year, and it is just perfect when I use it!

Claypot chicken - raw
I lightly coated the chicken in olive oil (the recipe calls for butter, but that is too messy for me, as I learned in the Cornish Hen cooking) and seasoned with my favorite poultry rub. I put a few cloves of garlic under it, inside of it, and sprinkled the rest over the top, and put just a touch of lemon juice over the top. Doesn’t it look beautiful?
Clay pot chicken with 40 cloves of garlic-cooked
TAA-DAA!! The last few minutes I cooked it with the lid off so it would brown.

The original recipe called for 50 minutes with the lid on, but it took this one about 70 minutes with the lid on (size of the bird probably has something to do with it). Make sure to check the internal temperature with your meat thermometer to ensure it is at least 165 degrees Fahrenheit.

This recipe was great! The meat was so tender and juicy and the garlic was amazing too. We will definitely be making this again.

Enjoy!

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