How to Cook 40 Garlic Chicken

So I have never made a 40-clove garlic chicken or chicken with 40 cloves in it. And I thought I'd try it. So I went to a couple of different places and there's like a zillion different kind of recipes about this. So I brought one of these chicken that's entire biotic free. And what I can't tell, is whether you should cut the chicken up into pieces, or put it whole into the Dutch oven. It depends on how you. Well, some of them do and some of them don't. So what I thought I'd do, is I thought I'd brown the chicken. Do you have a Dutch oven? Yeah. Oh, quite sweet. So what I am going to do, is I am going to brown the whole chicken. And basically, throw it in the pot with some celery and stock, and then cook it. Have your drink. And have a drink, alright. I rinsed this guy, I washed this guy off, so you want to dry him off. I mean, I guess the question is, do you cut it up into pieces or do you serve it whole. It seems to me that it'll be whole, but that's to me. Okay, so we'll do it whole, alright. Throw oil in the pot, I have to thank Charley for this. Thanks Charley. Who is a member of the Greenhouse. What's the Greenhouse? The Greenhouse is the new community site for gardenfork, and rural green viewers. Wow! That could be you. Yeah, you should -- it's great, it's very cool. Okay, now we're going to brown the chicken, ready? This is going to splatter, okay. Okay. How do you get that brown evenly, oh, is that really my question? Oh, that was the question, is whether we should cut them into pieces or not, so. I don't know, I think we should cut the chicken up. Alright, do that. Okay. Now that the chicken is fully half, do you leave the skin on them? Yeah, yeah, skin has flavor. Throw those with skin in it. Yeah, I think that's the right answer. When do we have to put the garlic in? After we're going to brown the chicken, then we'll put the garlic in. So you have to brown this in batches, I want to put some wine in this Dutch oven with the garlic. What kind of a wine? This is a Spanish wine, it's inexpensive, Protocolo. That's fine. I mean, good wine does not have to be expensive, as Gary Vaynerchuk, our friend from Wine Library TV said. Anything else that goes in there? Yeah. You have any fancy way of cutting celery? No, just cut. Cut. Cut and cut again. So we're just going to take this out for a minute. It's a little too much oil in here, so I am just going to pour it off. Ouch. That's about two cups of wine. We're just going to heat that up and deglaze the pan, that means to get the little burny parts off the bottom that has flavor. I am going to put that chicken back in with the garlic, let it cook. See how I am scrapping off that. The deglazing? Chicken goes back in. And that celery is lying in the bottom? Oh, I am sorry. Chicken comes back out. Celery goes in. And the garlic goes on the top and not on the bottom at all. You just pour the garlic in. Okay, so I am not going to count 40 cloves of garlic, alright. It looks like about 40 to me. Lid goes on. Lid does on. Wait, what about these herbs? Should these herbs shouldn't be there? Forgot it. Well, I do know the herbs has to go at the bottom. At the bottom. Okay, there we go. Alright. Now we wait. Okay, so our friends are over now. And I am going to take the temperature with my gizmo because I like gizmos. That's some 168. Is that a real component? Yeah, that's good. Alright. So I've taken out the chicken and most of the garlic, and I have left in the celery , now I am going to cook down the liquid here. And I am going to use my little whirling device here. And just kind of I want to try and liquify the celery and some of the garlic to make a little sauce, alright? I may be I should have cut the garlic up a little bit, I mean cut the celery up a little bit better. So I put the chicken and the garlic back into our little sauce here. And it's a nice little sauce. And I just blew a fuse in the house. Okay, so here we are. This is - I mashed up some of the garlic and I left some of garlic whole, and I made a little sauce, I cooked it down. You could add a little butter to kind of smooth up the sauce. Real good. It's very good. Very good. Alright. So that's from Gardenfork. Thanks for watching. Go visit the Greenhouse. If you have such a thing, post your own videos and pictures, and thanks for watching, alright.