Gout Book.docx

1111 .. CCHHIICCKKEENN WWIITTHH FFOORRTTYY CCLLOOVVEESS OOFF GGAARRLLIICC (^)
Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow
when cooked whole. Once you try it, you may end up adding even more garlic, because
they are so delicious. This classic chicken recipe includes vegetables for a meal in one
pot. Prep time for this dish is 20 minutes and cook time is 1 hour and 15 minutes,
there’s also pre-soak time of 15 minutes, so total time is 1 hour and 50 minutes but it
does yield 6 servings.
Ingredients:
2 Tablespoons olive oil
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon dried thyme leaves
1/4 teaspoon crumbled dried sage leaves
2 Tablespoons fresh lemon juice
40 cloves garlic, whole, peeled (about 2 to 3 heads)
3 carrots, cut into 4-inch lengths, large ends halved lengthwise
6 baby new potatoes, scrubbed, skins on
1/2 pound pearl onions, blanched and peeled
1 whole large grain-fed chicken (4 to 4-1/2 pounds)
Sea salt and freshly ground black pepper
How to prepare:
 Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes;
drain.
 Line bottom and sides of cooker with parchment paper.
 Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag.
Squish to combine.
 Add garlic cloves, carrots, potatoes, and pearl onions.
 Seal bag and turn until all vegetables are coated.
 Scoop out the vegetables (reserving the marinade) and place them around the outer
edge of the clay cooker, leaving room for the chicken in the center.
 Use the remaining marinade to coat the chicken, rubbing it into the skin.