2cvbloke
Regular Member
- Joined
- Jan 5, 2006
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- No satellite stuff for the moment (aside from a 43cm minidish that was on the house already), Samsung SyncMaster T27B550 Smart TV & Monitor, and a few computers...
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- Near Pontop Pike, Co. Durham
Now this I love making, it's not healthy, it's not good for you, but boy oh boy does it taste amazing!!!
All you need is:
Chicken (whole, or parts of, complete with skin)
Garlic (fresh and Dried)
Butter, lots of it
Parsley, dried or fresh, couple of teaspoons
First off, soften the butter in the microwave so it's easily pliable, crush a couple of cloves (four for a whole chicken) of fresh garlic (don't forget to peel it), add a teaspoon of the dried stuff in there too, and add the parsley, mix it it in with the softened butter and set aside.
Take your chicken and stick your fingers under the skin to separate it from the flesh until you form a pocket, all the way into the legs, then the fun bit, start packing the butter under the skin and spreading it about so you have a layer of the lovely buttery garlicy stuff in there, saving a little to spread on the outside of the skin. Spread the remainder of the garlic butter mix onto the skin and grind a bit of black pepper over the lot (you won't need salt if you use salted butter). Stuffing is optional for a whole chook, and your choice of course.
All that's left is to cook as per the normal times and wear goggles, cos all that garlic will make your eyes weep while it's cooking, basting at regular intervals, if you have an extractor hood, put it on full.
Once it's done, use the buttery juices (with the oil separated) to make a nice Poop, serve with roast potatoes and other veg, and don't go out for a couple of days cos you'll stink...
I know it all sounds pretty extreme, but once the garlic cooks down, it is more mellow, and tastes very nice once the meat has absorbed the flavour. Could even be cooked on a rotisserie if you have one...
All you need is:
Chicken (whole, or parts of, complete with skin)
Garlic (fresh and Dried)
Butter, lots of it
Parsley, dried or fresh, couple of teaspoons
First off, soften the butter in the microwave so it's easily pliable, crush a couple of cloves (four for a whole chicken) of fresh garlic (don't forget to peel it), add a teaspoon of the dried stuff in there too, and add the parsley, mix it it in with the softened butter and set aside.
Take your chicken and stick your fingers under the skin to separate it from the flesh until you form a pocket, all the way into the legs, then the fun bit, start packing the butter under the skin and spreading it about so you have a layer of the lovely buttery garlicy stuff in there, saving a little to spread on the outside of the skin. Spread the remainder of the garlic butter mix onto the skin and grind a bit of black pepper over the lot (you won't need salt if you use salted butter). Stuffing is optional for a whole chook, and your choice of course.
All that's left is to cook as per the normal times and wear goggles, cos all that garlic will make your eyes weep while it's cooking, basting at regular intervals, if you have an extractor hood, put it on full.
Once it's done, use the buttery juices (with the oil separated) to make a nice Poop, serve with roast potatoes and other veg, and don't go out for a couple of days cos you'll stink...
I know it all sounds pretty extreme, but once the garlic cooks down, it is more mellow, and tastes very nice once the meat has absorbed the flavour. Could even be cooked on a rotisserie if you have one...