Norene Gilletz is one of Canada’s leading kosher cookbook authors. She is a culinary consultant, cooking teacher/lecturer, culinary spokesperson, cookbook author, and freelance food writer, focusing on healthy cooking. A certified Culinary Profession with the IACP (International Association of Culinary Professionals), her culinary career began at the age of three helping prepare meals in her mother’s kitchen and where at age nine she invented her first recipe; she has never looked back. Her books include Norene’s Healthy Kitchen, Healthy Helpings, Second Helping Please, The Food Processor Bible, and The Low Iodine Diet Cookbook. Norene lives in Toronto, Canada. To learn more about Norene Gilletz, visit her web site, http://www.Gourmania.com
Source: Norene’s Healthy Kitchen by Norene Gilletz (Whitecap Books)
This tender, succulent chicken is made with 40 cloves of garlic to commemorate the Israelites wandering in the desert for 40 years after their exodus from Egypt. When you serve this, there won’t be an exodus from your Seder table! The garlic becomes mild and mellow from the long, slow cooking, and is also wonderful spread on matzo.
40 cloves garlic (3 whole heads)
2 medium onions, chopped
4 stalks celery, chopped
2 chickens (31/2 lb/1.4 kg each), cut into pieces
2 tsp Kosher salt (or to taste)
1 tsp freshly ground black pepper
2 tsp paprika
2 Tbsp chopped fresh thyme or 2 tsp dried
1/4 cup chopped fresh parsley or 1 Tbsp dried
2 Tbsp olive oil
3/4 to 1 cup dry white wine or chicken broth
Additional fresh thyme, for garnish
1. Preheat the oven to 375 F. Spray a large roasting pan with cooking spray.
2. Drop the garlic cloves into a pot of boiling water for 1 minute; drain well. (Or place the whole garlic bulbs in a microwaveable bowl and sprinkle with water. Cover and microwave on high for 1 minute.) Squeeze the garlic cloves out of their skins—they’ll pop right out. Set aside.
3. Place the onions and celery in the bottom of the prepared roasting pan. Rinse the chicken pieces well and trim any excess fat. Place the chicken pieces in a single layer in the prepared roasting pan. Season with salt, pepper, paprika, thyme, and parsley, then drizzle with oil. Tuck the reserved garlic cloves around and between the chicken pieces. Pour wine on top and cover tightly with foil. (If desired, the chicken can be prepared up to this point and refrigerated overnight.)
4. Bake, tightly covered, for 1 1/2 hours. Remove the foil and bake for 30 to 40 minutes longer, until nicely browned, basting occasionally.
5. Transfer the chicken and garlic to a large serving platter and drizzle with the pan juices. Garnish with thyme, and serve.
Yield: 10 to 12 servings. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.
302 calories per serving (without skin), 7.8 g carbohydrate, 1.1 g fiber, 36 g protein, 11.9 g fat (2.9 g saturated), 108 mg cholesterol, 377 mg sodium, 440 mg potassium, 5 mg iron, 57 mg calcium
• Use 10 to 12 single chicken breasts, with bone and skin. Bake covered for 1 hour, then uncover and bake 20 minutes longer.
• Garlic Alert: Some people won’t use garlic during Passover. Instead, add 1 additional chopped onion, 2 chopped red peppers, and 2 cups sliced mushrooms.
• The Numbers Game: Did you know that an average head of garlic contains 15 to 16 cloves?
• Skinny Secrets: If desired, remove the skin from the chicken before cooking. However, if you want to serve the chicken the next day, cook it with the skin on, then refrigerate overnight. Discard the congealed fat before reheating. Remove the skin before eating.