Andre Balog's Chicken with Fresh Herbs and
40 Cloves of Garlic
Recipe from:
The New York Times Passover Cookbook
- Makes: 6 servings |
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Andre Balog, who taught kosher cooking in New York
City, adds a mixture of fresh green herbs this
traditional French recipe. He considers this a
symbolic Passover dish, since the Jews wandered for
forty years in the desert before reaching the
Promised Land. The garlic flavor is mild because the
cloves are cooked whole. Be careful not to slice or
otherwise damage the cloves; that releases an enzyme
that produces the intense garlic flavor. |
Ingredients:
- 4 heads garlic,
yielding 40 cloves
- 2 tablespoons plus
1/2 cup olive oil
- Salt and freshly
ground pepper
- 1/2 teaspoon sugar
- One 4-pound chicken
- 2 tablespoons chopped
parsley
- 2 tablespoons chopped
fresh chives
- 2 tablespoons chopped
fresh basil
- 1 tablespoon chopped
fresh thyme
- 1 tablespoon chopped
cilantro
- 1 tablespoon chopped
fresh chervil
- 1/2 bay leaf
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New York Time
Passover Cookbook |
1. Separate but do not peel the cloves of
garlic.
2.Combine the 2 tablespoons olive oil, salt,
pepper and sugar. Roll the garlic cloves in
this mixture and set aside.
3.Preheat oven to 425 degrees F.
4.Place the remaining 1/2 cup olive oil in a
Dutch oven, reserving a little to sprinkle
over the chicken. Place the chicken in the
Dutch oven, then sprinkle olive oil, salt
and pepper over the top. Place the garlic
around the chicken.
5.Mix the parsley, chives, basil, thyme,
cilantro, chervil and bay leaf Sprinkle over
the chicken.
6.Cover and bake for 1 hour. Remove the bay
leaf and serve |
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Cooking Tips: |
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