The first thing I thought of when I heard of a “40 Glove Garlic” chicken was, woooo, my breath!
We all know garlic is strong, but with this recipe from Chef Julius Russell is a complete masterpiece!
The way that the garlic infuses with the herbs and slow roasts with the chicken makes this a fall-off-the-bone, finger-licking-good, kind of recipe!
1 whole chicken (cut into 8 pieces, skin on bone in) – personally, I use legs and thighs (skinned removed)
Chef Julius Seasonings – garden seasoning, salt blend, pepper blend, creole dust.
(taste your seasonings before you use them) * Blend them together
1-2TB Grapeseed Oil
¼ – ½ cup Brandy
½ cup heavy cream
2 cups chicken stock…Full disclosure (we use chicken demi glace, it VERY rich and delicious)
40+ Whole Garlic Cloves (smash – DO NOT CUT OR CHOP before use)
¼ cup diced leeks
¼ cup diced shallots
¼ cup diced SWEET peppers (DO NOT USE GREEN BELL PEPPERS)
Scallion Rice (optional)
Roasted Potatoes (optional)
Roasted Root Vegetables (optional)
Preheat the oven to 325 on convection or 350 traditional oven,
