tag:blogger.com,1999:blog-36752534.post6522465290834711578..comments2023-11-05T20:18:59.869+08:00Comments on House of Annie: Braised Chicken with 40 cloves of garlicNate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-36752534.post-87989494443506644642008-09-21T14:36:00.000+08:002008-09-21T14:36:00.000+08:00@Erin - a scrapbook of magazine recipes! Far bett...@Erin - a scrapbook of magazine recipes! Far better than a file folder.Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-66222765286323964662008-09-21T02:58:00.000+08:002008-09-21T02:58:00.000+08:00I can easily recycle fashion or gossip magazines w...I can easily recycle fashion or gossip magazines when I'm done with them, but never a cooking magazine. I did have a years worth of cooking light magazines that I cut apart and made into my own little cookbook. I just put the recipes onto paper and put them in a binder with plastic covers for each page. It's a great resource now, and way less clutter than other magazines I have lying around!<BR/><BR/>This sounds like an amazing recipe; I must try it sooon!Erinhttps://www.blogger.com/profile/16431697411930332651noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-46744206164605493362008-09-20T15:47:00.000+08:002008-09-20T15:47:00.000+08:00@Wandering Chopsticks - I looove roasted chicken!@...@Wandering Chopsticks - I looove roasted chicken!<BR/><BR/>@babe_kl - thanks!<BR/><BR/>@judyfoodie - How to reduce the pile? So many good recipes to cook...<BR/><BR/>@Selera Gourmet - The garlic is nice.<BR/><BR/>Will you be able to do a braise in the toaster oven?Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-25924795575551878962008-09-20T14:46:00.000+08:002008-09-20T14:46:00.000+08:00That is really good. I am going to try to this soo...That is really good. I am going to try to this soon. Although the garlic kinda shocked me a bit. I don't have an oven, so I will use the small toaster oven and not bake the whole chicken. Maybe just half ...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-83220460420587312008-09-19T20:02:00.000+08:002008-09-19T20:02:00.000+08:00I definitely have way too many cooking mags. I ha...I definitely have way too many cooking mags. I have a pile of Fine Cooking magazines and a pile of Bon Appetit. I should probably go through them and try and reduce that pile.<BR/><BR/>That chicken with the braised garlic is making me drool all over my keyboard right now loljudyfoodiehttps://www.blogger.com/profile/05935711718672686144noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-72325883701584089662008-09-19T16:34:00.000+08:002008-09-19T16:34:00.000+08:00we loved garlic and this is so nice!we loved garlic and this is so nice!Babe_KLhttps://www.blogger.com/profile/15762752894942951956noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-20935446264768711222008-09-19T14:34:00.000+08:002008-09-19T14:34:00.000+08:00@daphne - the trouble is you almost don't know whe...@daphne - the trouble is you almost don't know where to start!<BR/><BR/>@JS - Do you have a dutch oven?<BR/><BR/>@Robert - just smush it on and chomp!<BR/><BR/>@Melissa - the braising ensures that the chicken stays moist while cooking completely through. Do try it out!Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-74850575892573078162008-09-19T14:33:00.000+08:002008-09-19T14:33:00.000+08:00I made a variation of this recently too. And roast...I made a variation of this recently too. And roasted a chicken with 40 cloves of garlic. I liked the roasted version much better. But then, I can never resist a roasted chicken.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-66963479960044119192008-09-19T14:32:00.000+08:002008-09-19T14:32:00.000+08:00@Lydia - online is probably for the best. Only th...@Lydia - online is probably for the best. Only thing is you can't lay in bed flipping through recipes unless you have a laptop.<BR/><BR/>@Abby - less clutter is good.<BR/><BR/>@Natashya - which magazine do you like best?<BR/><BR/>@Jenny - what kinds of garlic do you grow?<BR/><BR/>@Noobcook - how hard is it to get these food magazines there in Singapore?Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-48245637430967732852008-09-19T11:20:00.000+08:002008-09-19T11:20:00.000+08:00Well I just might have to try this chicken recipe ...Well I just might have to try this chicken recipe myself. I am never really satisfied with the results when I cook whole chickens at home. They always seem to come out underdone. So usually I stick to recipies that call for pieces. But I haven't tried braising... and all that garlic! How can I resist? Maybe as the weather cools down a bit. -MelissaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-34132063984307518602008-09-19T11:16:00.000+08:002008-09-19T11:16:00.000+08:00I love that recipe, yours looks better than mine u...I love that recipe, yours looks better than mine usually does. Yes, the garlic on a nice crusty loaf of bread, a total must do.Bobhttps://www.blogger.com/profile/04777038095251149758noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-42567416251102220172008-09-19T10:52:00.000+08:002008-09-19T10:52:00.000+08:00I usually just roast chicken when I have a whole o...I usually just roast chicken when I have a whole one, so I'm also in a roast-chicken-rut. This recipe looks excitingly different. . .will try this soon. Thanks!eatingclubvancouver_jshttps://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-48540336724987950572008-09-19T09:50:00.000+08:002008-09-19T09:50:00.000+08:00ahh. cant get enough of good magazines too-and the...ahh. cant get enough of good magazines too-and they are very inspiring. 40 cloves of garlic sounds heaps but I think it certainly add to the flavour!daphnehttps://www.blogger.com/profile/07691561985083785588noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-10192120267042112102008-09-19T08:55:00.000+08:002008-09-19T08:55:00.000+08:00oh wow 40 cloves of garlic, I bet it tastes heaven...oh wow 40 cloves of garlic, I bet it tastes heavenly. I want your magazine collection heheAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-82456622776047623482008-09-18T23:33:00.000+08:002008-09-18T23:33:00.000+08:00Beautiful! The garlic harvest is coming in and th...Beautiful! The garlic harvest is coming in and this looks like the perfect dish to prepare in honor of it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-42915453121398152362008-09-18T21:47:00.000+08:002008-09-18T21:47:00.000+08:00I am a foodie magazine junkie too. I get Food and ...I am a foodie magazine junkie too. I get Food and Wine, Bon Appetit, Gourmet and Saveur. Plus the Canadian quarterly Food and Drink. And no, I never throw out a back issue either. <BR/>The chicken looks great. Just like something Ina would make...NKPhttps://www.blogger.com/profile/04963976997563464573noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-34523523383488179362008-09-18T21:15:00.000+08:002008-09-18T21:15:00.000+08:00I love Fresh by Fine Cooking and Saveur, but if on...I love Fresh by Fine Cooking and Saveur, but if one looks good for a particular month, I have to pick it up. I just picked up Bon Appetit. I started making a journal of restaurants I have tried, and cut outs of recipes I want to make, and then I throw the magazine out. I don't have a bunch of magazines lying around. This chicken looks amazing.Unknownhttps://www.blogger.com/profile/07613184708903158071noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-64001582895300515842008-09-18T19:42:00.000+08:002008-09-18T19:42:00.000+08:00I'm letting all of my cooking magazine subscriptio...I'm letting all of my cooking magazine subscriptions lapse now. The amount of paper coming into the house was becoming embarrassing, and with recipes available online, it seems more eco-conscious to reduce the magazine subscriptions. I do miss the monthly pile-up of Gourmet, Bon Appetit, Saveur, Fine Cooking, and, for its very short lifetime, Chow, which would have been my all-time favorite.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.com