My oven is playing up a bit. So, when I roasted the free-range chicken
on Monday it threatened to burn after twenty minutes. So I gave it the
rest of the time in the microwave. I'd been cooking it with forty cloves
of garlic, and a slug of extra-virgin olive oil so it had a pleasant
flavour.

We've enjoyed the roast chicken, then a couple of chicken salads so I
wanted to do something more interesting for supper this evening.

I took the remaining chunks of chicken and the nice big lumps of smaltz
to start to make the pasta sauce. There is no point in trying an
interesting sauce if you don't have a good stock to start with.

I started cooking the stock in the wock, using a nice New Zealand
ceramic spatula that doesn't burn (it tends to slip out of its handle
from time to time, but that isn't a major problem, at least cleaning it
is easy).

A cup of yoghurt, a tot of pernod, a handful of gouda (the parmesan has
run out so some cheese was necessary), a liberal grinding of black
pepper and a splash of creme de cacao completed the sauce. I reduced it
and then stirred in the pasta.

It was declared the best pasta meal for several months by my audience.

I think that, if you have a good base, Pernod and Creme de Cacao can
give you a very exciting result.

In article >, Peter H.M. Brooks
> writes
>My oven is playing up a bit. So, when I roasted the free-range chicken
>on Monday it threatened to burn after twenty minutes. So I gave it the
>rest of the time in the microwave. I'd been cooking it with forty cloves
>of garlic,

40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
It got choked!

Was it "chicken with garlic" you wanted to cook or "garlic with
chicken"?


--
JohnM: Country & Western Song Titles #5
--------------------------------
DICK UNTEED: "Never Hit Your Grandma
With A Shovel"

In article >, Peter H.M. Brooks
> writes
>My oven is playing up a bit. So, when I roasted the free-range chicken
>on Monday it threatened to burn after twenty minutes. So I gave it the
>rest of the time in the microwave. I'd been cooking it with forty cloves
>of garlic,

40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
It got choked!

Was it "chicken with garlic" you wanted to cook or "garlic with
chicken"?


--
JohnM: Country & Western Song Titles #5
--------------------------------
DICK UNTEED: "Never Hit Your Grandma
With A Shovel"

JohnM wrote:
>
> In article >, Peter H.M. Brooks
> > writes
> >My oven is playing up a bit. So, when I roasted the free-range chicken
> >on Monday it threatened to burn after twenty minutes. So I gave it the
> >rest of the time in the microwave. I'd been cooking it with forty cloves
> >of garlic,
>
> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
> It got choked!
>
> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?

Chicken with 40 cloves of garlic is common, and delicious.

nancy

JohnM wrote:
>
> In article >, Peter H.M. Brooks
> > writes
> >My oven is playing up a bit. So, when I roasted the free-range chicken
> >on Monday it threatened to burn after twenty minutes. So I gave it the
> >rest of the time in the microwave. I'd been cooking it with forty cloves
> >of garlic,
>
> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
> It got choked!
>
> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?

Chicken with 40 cloves of garlic is common, and delicious.

nancy

"Nancy Young" > wrote in message
...
> JohnM wrote:
> >
> > In article >, Peter H.M. Brooks
> > > writes
> > >My oven is playing up a bit. So, when I roasted the free-range chicken
> > >on Monday it threatened to burn after twenty minutes. So I gave it the
> > >rest of the time in the microwave. I'd been cooking it with forty
cloves
> > >of garlic,
> >
> > 40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
> > It got choked!
> >
> > Was it "chicken with garlic" you wanted to cook or "garlic with
> > chicken"?
>
> Chicken with 40 cloves of garlic is common, and delicious.
>
> nancy

Indeed! Garlic that is raw or cooked improperly is intense and unpleasant
when overdone. Cooked slowly and with the right accompaniments it becomes
amazingly rich, subtle, and delicious.


--
Peter Aitken

Remove the crap from my email address before using.

"Nancy Young" > wrote in message
...
> JohnM wrote:
> >
> > In article >, Peter H.M. Brooks
> > > writes
> > >My oven is playing up a bit. So, when I roasted the free-range chicken
> > >on Monday it threatened to burn after twenty minutes. So I gave it the
> > >rest of the time in the microwave. I'd been cooking it with forty
cloves
> > >of garlic,
> >
> > 40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
> > It got choked!
> >
> > Was it "chicken with garlic" you wanted to cook or "garlic with
> > chicken"?
>
> Chicken with 40 cloves of garlic is common, and delicious.
>
> nancy

.... yes I agree. However the 40 cloves MUST each be at least the size of a
tennis ball and weight approx 0.5kg each.

Add to that a pinch of ginger, and, O'boy!!

JohnM wrote:
> In article >, Peter H.M. Brooks
> > writes
>
>>My oven is playing up a bit. So, when I roasted the free-range chicken
>>on Monday it threatened to burn after twenty minutes. So I gave it the
>>rest of the time in the microwave. I'd been cooking it with forty cloves
>>of garlic,
>
>
> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
> It got choked!
>
> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?
>
>
It's quite a well known dish and extremely good. I didn't do it this
time, but it can be improved by also inserting half-cloves of garlic
under the skin.

Of course, if you are a vampire it wouldn't be quite your cup of tea...

JohnM wrote:
> In article >, Peter H.M. Brooks
> > writes
>
>>My oven is playing up a bit. So, when I roasted the free-range chicken
>>on Monday it threatened to burn after twenty minutes. So I gave it the
>>rest of the time in the microwave. I'd been cooking it with forty cloves
>>of garlic,
>
>
> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the dish.
> It got choked!
>
> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?
>
>
It's quite a well known dish and extremely good. I didn't do it this
time, but it can be improved by also inserting half-cloves of garlic
under the skin.

Of course, if you are a vampire it wouldn't be quite your cup of tea...

"JohnM" > wrote in message
> > writes

> >My oven is playing up a bit. So, when I roasted the free-range
chicken
> >on Monday it threatened to burn after twenty minutes. So I gave
it the
> >rest of the time in the microwave. I'd been cooking it with forty
cloves
> >of garlic,

> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the
dish.
> It got choked!

"Twas Peter who cooked with 40 cloves of garlic. However, I point
out that garlic roasted is apparently quite gentle - like onion
roasted is sweet rather than sharp.

> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?

I like garlic, but 40 cloves sounds fairly vicious, unless roasted.

Moira, the Faerie Godmother

"JohnM" > wrote in message
> > writes

> >My oven is playing up a bit. So, when I roasted the free-range
chicken
> >on Monday it threatened to burn after twenty minutes. So I gave
it the
> >rest of the time in the microwave. I'd been cooking it with forty
cloves
> >of garlic,

> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the
dish.
> It got choked!

"Twas Peter who cooked with 40 cloves of garlic. However, I point
out that garlic roasted is apparently quite gentle - like onion
roasted is sweet rather than sharp.

> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?

I like garlic, but 40 cloves sounds fairly vicious, unless roasted.

Moira, the Faerie Godmother

"JohnM" > wrote in message
> > writes

> >My oven is playing up a bit. So, when I roasted the free-range
chicken
> >on Monday it threatened to burn after twenty minutes. So I gave
it the
> >rest of the time in the microwave. I'd been cooking it with forty
cloves
> >of garlic,

> 40 cloves of garlic, Moira? No wonder the oven wanted to burn the
dish.
> It got choked!

"Twas Peter who cooked with 40 cloves of garlic. However, I point
out that garlic roasted is apparently quite gentle - like onion
roasted is sweet rather than sharp.

> Was it "chicken with garlic" you wanted to cook or "garlic with
> chicken"?

I like garlic, but 40 cloves sounds fairly vicious, unless roasted.

Moira, the Faerie Godmother

40 cloves? Why not. But, I wouldn't bother to peel them. Just cut the tops
off the clusters and stuff them into the chicken. Then you can just squeeze
out the cooked garlic for the gravy.

Henrietta

40 cloves? Why not. But, I wouldn't bother to peel them. Just cut the tops
off the clusters and stuff them into the chicken. Then you can just squeeze
out the cooked garlic for the gravy.

Henrietta

40 cloves? Why not. But, I wouldn't bother to peel them. Just cut the tops
off the clusters and stuff them into the chicken. Then you can just squeeze
out the cooked garlic for the gravy.

Henrietta