No, it's not a typo - this recipe calls for 40 cloves of garlic. Trust me, and trust Alton Brown and his recipe. I was a bit skeptical going in, worried that the garlic will be too overpowering, but I was wrong. After an hour and a half in the oven, we had a nice golden garlicky chicken.
And what to do with all that garlic? Toast some baguette and use the garlic as a spread, and sprinkle on some parmesan! Yum.
2 comments:
too many garlic.. I like Sharlot more
shallots you mean? :)
It didn't taste like too much garlic, but peeling 40 cloves took forever!!
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