Oh reader, you think you're so smart, don't you? You think this is that recipe for roasted chicken that involves putting 40 cloves of garlic in the cavity, maybe along with some rosemary and lemon, that recipe where the skin gets nice and crispy and the garlic gets soft and mellow.
But you're wrong. This recipe for Chicken with 40 Cloves of Garlic is much more cumbersome, fattening, and idiotic.
It asks you to put a cup of oil in a pot (a cup!!! For those of you in denial about the caloric effects of oil, that's 1000 calories.), brown the whole chicken in this oil (that's the cumbersome part, flipping the dang thing), take the chicken out (more cumbersomeness)put in your 40 cloves, put the chicken on top of the garlic, cover, and throw it in the oven. The idiotic part is that the skin sticks to the bottom of the pot so you have a flayed chicken, and then you can't use what they call the "sauce" because, well, there's a cup of freakin' oil in it. Also they underestimate the time it takes to cook.
I only have one positive thing to say about this recipe and that is that by some miracle the breast meat was incredibly tender and juicy, but that's because in the time they allot the dark meat is undercooked.
Harrumph. If you really must explore this recipe, go to epicurious using the link above and check out the reader reviews--they almost always have variations on the recipe that make it work better if it needs tweaking.
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