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Old 07-22-2008, 06:43 PM   #61
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What a haul. Very nice. I bet it smells wonderful

I've only put about 20 in.
I don't like to pull them until Mid Autumn but the rust is getting to them.
They get a little larger than this but I'm happy with this one.

My hand is next to the pint pot. It's not a trick or PS.

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Old 07-22-2008, 06:47 PM   #62
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Originally Posted by Turkeyfoot Jr. View Post
My favorite application of multiple cloves of garlic is chicken and 40 cloves. Very tasty dish, easy to make, great leftover and it uses a lot of garlic.

Ingredients
1 whole chicken (fryer, you don't want it too big)
40 cloves of garlic
10 sprigs of fresh thyme
salt and pepper
1/2 cup + 2-4 tablespoons olive oil

If you have a big enough pan you could cut up the whole chicken and use the whole thing but I can only fit the two breasts and the leg/thigh quarters in my pan so I boil down the wings and back for stock.

Preheat your oven to 350 degrees.

Season the chicken with salt and pepper to taste.
In an oven safe, high sided pan that has a lid pour in enough olive oil to give a thin layer across the bottom when you swirl, usually 2-4 tablespoons.
Place the pan over med-high heat and allow it to warm up a couple minutes.
Once the pan is ready, add all the chicken skin side down and cook until brown. Flip and cook for another couple minutes to brown the other side then kill the heat.
Thrown in the garlic, making sure none of it is resting on top of the chicken, top the chicken with the thyme and pour in the 1/2 cup of olive oil.
Cover and place in your oven for 1 and 1/2 hours.

Allow to rest 5-10 minutes before serving. The chicken falls off the bone and the cloves of garlic spread like butter over some warmed french bread.

Whenever we make this we usually have leftover cloves, it's just the wife and I, so I'll mash them into a paste and then mix them with some warmed butter and refrigerate. Great for garlic bread.

This is one of my favorite recipes!
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Old 07-22-2008, 06:49 PM   #63
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Yeah they can get huge . The whole barn smells like Garlic. After hanging it all I started to worry about the ropes handling the weight but they seem to be alright. I have to harvest my Shallots now too, and probably in a week or so the Sweet Onions (Walla-Walla's) will be ready.

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Old 07-22-2008, 06:50 PM   #64
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Quote:
Originally Posted by orfy View Post
What a haul. Very nice. I bet it smells wonderful

I've only put about 20 in.
I don't like to pull them until Mid Autumn but the rust is getting to them.
They get a little larger than this but I'm happy with this one.

My hand is next to the pint pot. It's not a trick or PS.

Yeah a lot of people are shocked at some of the homegrown stuff eh? What variety is that?
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Old 07-22-2008, 06:58 PM   #65
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Allium ampeloprasum

It's mild and sweet. It's actually as much leek as it is garlic.
I slice it and eat it raw.

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Old 07-22-2008, 10:04 PM   #66
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I've made garlic wine... Well garlic and chillie wine...

I think it was a mix of two recipies form the Jack Keller site as mentioned previously.

Not too sure, I think it was along the lines of 6bulbs of garlic, peeled, wrapped in foil and baked as directed (350F 2hr), simmered in ~4cups of water for 45min, added ~2cups honey, nutrient and tannin, fermented with (my addition) 5 split chillie peppers...

It's now in secondry, smells great, is in no way clear, and I plan on using it as a marinade or at least the base of a marinade next summer...

If you want I can try look up more detail of what I did...

This was for 1 gallon. I think making 5 gallons wouldn't be a waste if you have that much garlic... Think about it... If you made 5-10 gallons bottled it and threw them into the attic or something how good woud it be to marinade a chicken in 5-10 year old garlic wine...

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Last edited by Loweface; 07-22-2008 at 10:05 PM. Reason: spelling
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