Dear Home-Ec 101,
I’ve seen recipes for 40 garlic clove chicken, but they are mostly for a whole chicken. I’m trying to figure out how I can make it for my husband and I using chicken breasts. Any ideas how I can do this? (I’d like to bake it rather than putting it in the slowcooker)
Boneless in Bon Temps
Heather says:
It is possible to swap different kinds of chicken parts for almost any chicken recipe. There will be slight changes in texture and moisture. In general, chicken with bone-in and skin intact turn out moister than their boneless, skinless counterparts. If this is not an issue, swap away!
Remember to rely on temperature of the meat itself and not just on the cook-time. There are several variables that can come into play. Was the chicken fully thawed, had it come closer to room temperature during prep, the thickness of the particular cut, etc all can affect the time needed.
Approximate Chicken Cooking Times¹
| Type of Chicken | Weight | Roasting 350°F | Simmering | Grilling |
| Whole broiler fryer+ | 3 to 4 lbs. | 1 1/4 – 1 1/2 hrs. | 60 to 75 min. | 60 to 75 min* |
| Whole roasting hen+ | 5 to 7 lbs. | 2 to 2 1/4 hrs. | 1 3/4 to 2 hrs. | 18-25 min/lb* |
| Whole capon+ | 4 to 8 lbs. | 2 to 3 hrs | Not suitable | 15-20 min/lb* |
| Whole Cornish hens+ | 18-24 oz. | 50 to 60 min. | 35 to 40 min. | 45 to 55 min* |
| Breast halves, bone-in | 6 to 8 oz. | 30 to 40 min. | 35 to 45 min. | 10 – 15 min/side |
| Breast half, boneless | 4 ounces | 20 to 30 min. | 25 to 30 min. | 6 to 8 min/side |
| Legs or thighs | 8 or 4 oz. | 40 to 50 min. | 40 to 50 min. | 10 – 15 min/side |
| Drumsticks | 4 ounces | 35 to 45 min. | 40 to 50 min. | 8 to 12 min/side |
| Wings or wingettes | 2 to 3 oz. | 30 to 40 min. | 35 to 45 min. | 8 to 12 min/side |
¹Source: http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp
Now, for your specific question regarding 40 clove chicken, what I would do is brown the chicken in olive oil, toss with the 40 cloves of garlic, the thyme, and 2TBSPs of olive oil, reduce the heat to medium low and cover. Occasionally, I would turn to make sure nothing got too brown and I would check to see if it was done after about 20 minutes, not counting the time spent browning the breasts. If you would prefer to bake it, I’d check it after baking for 15 minutes in a preheated, 350F oven.
Good luck!
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