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Forty-Cloves-of-Garlic Chicken

Yield 6 servings


  • 4 garlic heads
  • Olive oil-flavored cooking spray
  • 1 (3-pound) broiler-fryer, skinned
  • 1/2 cup dry white wine
  • 1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth, divided
  • 1/2 cup evaporated fat-free milk
  • 1 tablespoon cornstarch
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 235
  • caloriesfromfat 28 %
  • fat 7.4 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.3 g
  • carbohydrate 6.9 g
  • fiber 0.2 g
  • cholesterol 87 mg
  • iron 0.0 mg
  • sodium 168 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 375°.

  2. Peel outer skin from garlic heads, and discard. Cut off top one-third of each garlic head. Separate garlic heads into 40 cloves. Reserve any remaining cloves for another use. Place 35 cloves in center of a piece of heavy-duty aluminum foil; coat garlic with cooking spray. Fold foil over garlic, sealing tightly. Set aside garlic packet and remaining 5 cloves.

  3. Place chicken, breast side up, on a rack in a shallow roasting pan. Place 5 reserved garlic cloves in cavity. Place garlic packet on rack in roasting pan. Bake, uncovered, at 375° for 20 minutes. Pour wine over chicken, and bake 40 minutes, basting occasionally with pan juices.

  4. Remove garlic from pan; let cool 10 minutes. Bake chicken 30 minutes or until done. Remove and discard papery skin from garlic. Squeeze pulp from garlic cloves into container of a mini food processor. Add 2 tablespoons broth; process until smooth, stopping once to scrape down sides.

  5. Combine remaining 1/2 cup broth, evaporated milk, and cornstarch in a small saucepan, stirring until smooth. Cook over medium-high heat 2 to 3 minutes, stirring occasionally. Stir garlic mixture and pepper into broth mixture. Serve chicken with garlic sauce.

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