The Rural Voice, 2000-04, Page 48RURAL LIVING
Garlic bulbs packed with good health
Selected by Bonnie Gropp
It is nor just its intense flavour that
has many singing garlic's praises.
According to research, it enhances
the immune response, curbs coronary
risk factors, blocks the action of
carcinogens and possibly contains
the spread of cancer.
Adding garlic to literally
everything from soup to nuts is not
just going to improve the taste but
your health.
TON 0' GARLIC CHICKEN
Flavour like no other!
Preheat oven to 350°F.
1 rdasting chicken (5 - 7 lbs.),
giblets removed, rinsed and
drained
40 cloves garlic, unpeeled,
divided
3 medium carrots for "rack"
(optional)
2 cups white wine or chicken
broth, divided
1 tbsp. olive oil
2 small lemons, halved
1 tsp. fine herbs of choice (rose-
mary, thyme, sage, dill, etc.)
salt and pepper to taste
Stuff chicken with 10 cracked
cloves of garlic. Arrange carrots, side
by side, in centre of a 9" x 13"
roasting pan. Place chicken, breast
side up, on carrots. Scatter remaining
garlic around chicken; add wine and
oil. Squeeze lemon juice over
chicken. Sprinkle chicken with fine
herbs, salt and pepper. Insert meat
thermometer; roast chicken 2 - 3
hours until temperature reaches 180 -
185°F. Serve roasted garlic by
squeezing clove directly out of the
casing onto bread.
GARLIC SOUP
3 heads garlic
3 tbsp. olive oil
7.5 cups water
1/8 tsp. saffron (optional)
salt and pepper
1 cup bread croutons
2 tbsp. chopped fresh parsley
Break garlic heads into cloves. In a
small bowl, cover garlic cloves with
boiling water. Let stand three
minutes. Cool and peel. Cut large
cloves in half.
44 THE RURAL VOICE
Ton 0' Garlic Chicken with 40 Cloves of Garlic ... Experience the mellow taste
of roasted garlic and herbs in this easy French country classic.
In a large pan, heat olive oil and
add garlic cloves. Cook about three
minutes. Add water, saffron, salt and
pepper to taste.
Simmer one hour. Cool. Process
soup in batches in blender or food
processor until smooth.
Fry croutons in olive oil in a
medium skillet until brown and crisp.
Reheat soup. Pour in warm bowls.
Add croutons and sprinkle with
parsley.
Makes 6 servings.
GARLIC SPREAD
Bring a small saucepan of water to
a boil and add three garlic bulbs,
separated into cloves, but unpeeled.
Simmer for 10 to 15 minutes, until
the garlic is soft. (Use just enough
water to keep the cloves covered.)
Slip the garlic out of the skins by
squeezing them into a bowl.
Blend the soft, cooked garlic into 1
cup mayonnaise, butter, sour cream,
cream cheese or yogurt. Spread
lightly on meat or fish, bread or
crackers, or use as a topping for
baked potatoes or cooked vegetables.
Use the water the garlic was boiled
in to make cough syrup. Or, add it to
the water used to boil potatoes and
serve them with fresh parsley.
Potatoes for mashing have an
interesting flavour if boiled this way,
too.
GARLIC BREAD
Cover a split loaf of French bread
with butter based garlic spread. Place
under the broiler until lightly toasted.
Serve warm.
BAKED WHOLE GARLIC
2 large bulbs of fresh garlic
2 tsp good quality olive oil
2 tbsp butter
1 clove of garlic, crushed
1/4 tsp garlic powder
20 green, seedless grapes
assortment of baguette, melba toast,
bagel chips, etc.
Clean and dry garlic bulbs. Brush
with olive oil then bake for 25
minutes. While it bakes, blend
crushed garlic with butter.
Remove garlic bulbs from oven and
slice off the tops (you should be able
to see the meat of the cloves).
Spread tops of garlic with the garlic
butter, sprinkle with garlic powder
and return to pan. Surround the garlic
with the grapes and heat in oven long
enough to melt butter.
Serve with baguette, melba toast,
etc.
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