A classic garlic recipe to ward off colds and ‘flu
Here is a great way to take medicine – though you probably need to ensure that you aren’t the only one eating it given the amount of garlic it contains.
Garlic has been prized since ancient times for its antiviral, antiseptic and antibacterial, qualities but it may also support cardiovascular health, is a great detoxifier and is rich in vitamin C.
There is certainly some evidence that eating huge amounts of garlic at the first onset of a cold can ward it off.
Chicken with Forty Garlic Cloves
You will need: 2kg (4lb) oven-ready chicken, giblets removed
2 tablespoons olive oil
40 whole garlic cloves, unpeeled
150ml dry white wine
150ml chicken stock
4 thyme sprigs
1 lemon, halved
500g small carrots
Seasoning to taste
1. Pat the chicken dry and season with salt and pepper. Heat the oil in a flameproof casserole and brown the chicken on all sides.
2. Remove the chicken and add the garlic and shallots to the casserole in one layer. Sauté gently for about 5-7 minutes and then slowly add the wine and stock. Return the chicken to the casserole and add the thyme, salt, halved lemon and then cover the casserole tightly.
3. Cook in a preheated oven at 190°C (375°F) for an hour.
4. Add the carrots, remove the lid and put the casserole back in the oven for a final 10 – 15 minutes to crisp the chicken skin.
5. Serve the chicken with the pan juices, creamy garlic cloves (diners can peel these themselves before they eat) and roasted carrots.
Source: Selby A – Miracle foods- 25 super-nutritious foods for great health!