40 clove chicken?

Cream of garlic soup?

And don't forget to use CdL's garlic chopper.

You could always dry it and make your own minced garlic granules.
My sil gave us some for Christmas one year from her own garlic and it was the best I have ever had.

Lots of garlic butter and then frozen? Share with neighbors? Be safe from vampires?

Bumble, Good suggestion.

L2C46, I gave you some of my dried garlic cloves when we were at Peppi's.

Recipes please.

40 clove chicken, yummm
garlic butter, OH MY!
Cream of Garlic soup.

Mustangs, I just used the last of those cloves which is why I needed garlic. I did not realise you made them yourself. Would you mind sharing how you made them?

Roast garlic cooked along side a roasting chicken or beef is delicious. Do not peel it -- instead take the entire bulb and slice it in half trying not to split the cloves. As it bakes the outer skin will dry and pull away from the flesh. And the flesh loses its bitterness. Easily squeezed out on a piece of french bread or my favorite... sour dough. Use about one entire bulb per person... no kidding. It's like yummy grown-up gum.

This recipe uses 40 cloves, but I am not sure if it is the same (or similar) to the recipe Sushipup was referring to. Anyway, we really like this chicken! I got the recipe from a magazine decades ago.

French Farmhouse Garlic Chicken

4 small boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 T cooking oil
40 small cloves unpeeled garlic
1/2 c dry white wine (or chicken broth)
1 T lemon juice
1 tsp dried basil
1/2 tsp dried oregano
4 T all purpose flour
2 T dry white wine (or chicken broth)

Rinse chicken, pat dry. Season with salt & pepper. In 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken 2-3 minutes on each sideor until golden, turning once. Slowly add 1/2 c wine, then the second 1/2 cup wine, lemon juice,basil and oregano. Cover and simmer 6-8 minutes or until chicken is tender and no longer pink.

Using a slotted spoon, transfer chicken and garlic to warm serving platter; keep warm.

In small bowl, stir together flour and 2T wine. Stir into pan juices. Bring to a boil, cook and stir 1 minute more. Spoon over chicken, serve with mashed potatoes or rice.
Makes 4 servings.

And this soup from David is still in my "to try" file, but many here have tried it and raved about it! ROASTED GARLIC SOUP WITH PARMESAN CHEESE 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low\-salt chicken broth 1/2 cup whipping cream 1/2 cup finely grated Parmesan cheese (about 2 ounces) 4 lemon wedges Preheat oven to 350�F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. Melt butter in heavy large saucepan over medium\-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, pur�e soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. I got this recipe off epicurious awhile back, have made it three times now. Several in my group love it and use the same recipe. I roasted heads of garlic, so the clove count that I used is not exact....probably more..lol I love garlic. Serves...

There are probably a thousand recipes for a 40 clove chicken, and I don't think any of them are bad. Linda's recipe sounds wonderful. I think we'll try that tomorrow. I've made a number of different recipes, all good.

Here are more recipes.

Here is a link that might be useful: Garlic festival recipes

I love this recipe for garlic broth (then used in garlic-broth avgolemono soup) from the NY Times -- I make it whenever I'm starting to feel like I'm coming down with something. I love the broth on its own or in the soup, and it just feels like you're drinking a cup of health...

Here is a link that might be useful: Garlic Broth and soup

Sol's Lemon Garlic Chicken is awesome! Uses 25 cloves....
Let me know if a search doesn't turn it up.

Roast it, mix with olive oil and freeze in ~Tbls. pats.
Thaws very quickly for garlic bread, soups, garlic oil for stir fry, etc.

Peel several cloves and drop them into a good vinegar for a nice salad dressing base.

It will also keep for a few weeks just cool and dry. The commercial stuff doesn't keep as long as some other varieties though and will begin to sprout.

Plant some if you have the room. Separate the cloves and plant with pointed end up. Even 6 cloves will grow 6 new bulbs by July or so. Ideally, it's planted outside in November for July harvest, but I sure wouldn't hesitate to give it a shot.

Deanna

Loves2, I love your DH..lol. I love using roasted garlic and find I can use it in many recipes where it calls for raw garlic. I personally would roast most of it. At least 20 heads, then squeeze them out and freeze them in small quantities for future use. I usually don't roast garlic unless I have a bunch of it so I'd be in hog heaven with your windfall. LOL..

I bought another 15 lbs of garlic the other day for my black garlic machine.

The lady behind me asked what I do with all those garlic. I was in a hurry and didn't have time to explain this whole thing about black garlic. I just told her that I snack on garlic.

The cashier said to me, "All this years I work in the supermarket, this is the first time I have sold this much garlic to one person."

dcarch

I like Peppi's third suggestion best... LOL

Rita

You could make a large amount of garlic butter and freeze it. I normally make it in small amounts in a mortar and pestle, starting with peeled garlic and Kosher salt, which I mash together. Then I add black pepper, unsalted butter, and EVOO, with about three times as much butter as EVOO. However, you can make it in a small food processor for freezing. I use about one head of garlic for one pound of butter with 1/2 cup olive oil, a Tbsp of Kosher salt, and half a teaspoon of black pepper. I usually add a dash of cayenne if I'm making a large amount. If I have fresh herbs, I add those, but never dried ones.

I bought a large garland of garlic in Gilroy last September when I was passing through, and I have used up quite a bit of it already without really trying. I don't put garlic in everything, but when I do, I generally put quite a bit.

Another spice blend you can make for the freezer is garlic/ginger paste. Just puree equal parts of garlic and ginger and roll into a log shape on plastic wrap for freezing. I use this mixture a lot, but I buy ginger paste in a jar at an Indian or Japanese market and so I don't have to freeze it. If stored properly, fresh garlic can keep for almost a year in a cool dry ventilated place. Does the garlic you have still have the leaves intact and braided together?

Lars

My favorite way to cook lamb, Gigot a sept heures, takes at least 20 cloves; that'll help use up some of it. It's the second recipe in the thread at the link.

It has been said that garlic is the ketchup of intellectuals.

Here is a link that might be useful: cast iron roaster thread