Garlic Recipe of the Month
FORTY CLOVE CHICKEN
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1 frying chicken - cut in pieces
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40 cloves Christopher Ranch Peeled Garlic - (unpeeled cloves may also be used)
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1/2 cup dry white wine
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1/4 cup dry vermouth
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1/4 cup olive oil
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4 stalks celery - cut in 1 inch pieces
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1 tsp. dry oregano or Christopher Ranch Jarred Oregano
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2 tsp. dry basil or Christopher Ranch Jarred Basil
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6 sprigs fresh parsley - minced
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1 lemon - cut in half
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Pinch of crushed red pepper
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Salt & Pepper to tastePlace chicken in shallow baking pan, skin side up. Sprinkle remaining ingredients, except lemon, evenly over chicken. Squeeze juice from lemon over top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 400 for 40 minutes. Remove foil and bake an additional 20 minutes. Serve garlic cloves with the chicken or spread on sliced French bread. You will find them surprisingly mild and buttery tasting. (If cloves were left unpeeled, just squeeze out pulp)
Garlic Tip of the Month
GARLIC FACT
What types of Garlic are grown in California?
California Early and California Late are the two major varieties of garlic. California Early garlic has a flatter, wider bulb than the Late and the sheath (skin) and cloves are off-white in color. It is planted in October and November and harvested in June. California Late garlic is usually smaller than the Early and the skin is a purplish color. Late garlic is planted in December and harvested in July and August.
