Poulet a Quarante Gousses D'Ail
- Thread starter tasunkawitko
- Start date
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- Mar 12, 2009
- 14,477
- 58
So are you going to tell us how it's prepared then. I saw the picture and it looks (hard to see) like it was roasted in the oven. the picture is alittle short in all the wrong places. Please need more info.
mballi - it's coming out of the oven right now and i'll get a pic for ya. as for the preparation, it is as described in the recipe (see the original post). it's smelling GRREAT and i can't stress how easy this was.
will give an after-action report!
will give an after-action report!
- Aug 7, 2008
- 1,489
- 10
Oh, that looks so good. Nice...Tried to read the title of the thread. Maybe too many Miller Lite's or it's in a foreign language.
napalm
Fire Starter
This looks brilliant, my girlfriend loves this kind of stuff, think I might have to make it for her in the next few weeks and post up a QView for the comments of the master here, if thats alright?
Alex
Alex
i'm definitely no master, but i say post away! this is an outstanding dish worthy of some attention.
here's a hint: if you get the chance, bake some bread on your own to go with it. you could buy a loaf of crusty bread if you have to, but it seems so much better with homemade.....
here's a hint: if you get the chance, bake some bread on your own to go with it. you could buy a loaf of crusty bread if you have to, but it seems so much better with homemade.....
Excellent post, TasunkaWitko. I did this same dish years ago in a Dutch Oven Cook-off. Took 2nd place only cuz the team that took 1st place did a salt encrusted standing rib roast.
it's a good one! i've never had a whole chicken come out as good as this one has. highly recommended!
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