Recipe: Garlic Butter and Garlic Chicken

Last Wednesday's Washington Post Food Section contained a "tool test" of tools to prepare garlic. You can read the results here. The section also contained two recipes using garlic. Nothing wrong with garlic, ever. And with Halloween just around the corner, be sure to have some on hand to keep away the vampires.

As promised (since I missed last week), here are two recipes. The first is one that I am sure to make a batch to keep handy. I love the escargot and so this is a must. The second uses garlic in a great chicken recipe.

Ed from Pittsburgh is visiting for a few days, so we might have the chicken tomorrow, but tonight it's this.

Snail Butter
An intensely garlicky butter that can be used for any number of dishes, including snails, mussels or clams cooked in their shells. If you'd like to use it over a grilled steak or fish, omit the bread crumbs.

The plastic-wrapped butter may be stored in a resealable plastic food storage freezer bag and frozen for up to 2 months.

Makes two 5 1/2-inch logs, 2 inches in diameter.

Ingredients:

• 1 pound (4 sticks) unsalted butter, at room temperature
• 1 head garlic, cloves peeled and separated (about 10 to 12 cloves), then minced
• 1 1/2 bunches parsley leaves
• 1/2 cup plain dried bread crumbs
• 1/4 cup licorice-flavored liqueur, such as Pernod
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 5 drops hot pepper sauce, such as Tabasco

Directions:
Boil a kettle of water.

Combine the butter and garlic in the bowl of a stand mixer and blend on low speed for 1 to 2 minutes, until well combined.

Meanwhile, place half of the parsley leaves in a medium mixing bowl and pour boiling water over them; let sit for 30 seconds, then drain and refresh under cold running water. Squeeze dry and place on a cutting board. Add the remaining parsley to the pile and finely chop, then add to the butter-garlic mixture along with the bread crumbs, licorice-flavored liqueur, salt, black and cayenne peppers and hot pepper sauce, mixing just to combine.

Lay 2 large pieces of plastic wrap on a clean work surface; divide the butter evenly and place half at the center of each piece; use the wrap to help roll the butter into a sausage shape, keeping it tight and compact as you go. Refrigerate or freeze inside a heavy-duty resealable plastic food storage bag until ready to use.

Recipe Source: Adapted from "Roast Chicken and Other Stories," by Simon Hopkinson with Lindsey Bareham (Hyperion, 2007).

Bainbridge Island Vineyard Greek Garlic Chicken
This is nice and tangy with lemon, and with a sweet garlicky aroma that will fill up your house -- a preparation made for dark meat.

Serve with roasted potatoes.

8 servings

Ingredients:

• 3 heads garlic, peeled, separated and minced (about 2/3 cup)
• 1/2 cup freshly squeezed lemon juice (from about 4 large lemons)
• 1/4 cup olive oil
• 2 1/2 tablespoons dried oregano
• 1 to 2 tablespoon freshly ground black pepper
• 3/4 to 1 tablespoon kosher salt, or to taste
• 8 chicken legs (thighs and drumsticks attached; about 5 pounds)
• 1/2 cup boiling water
• 1/4 cup chopped parsley

Directions:
Preheat the oven to 375 degrees. Have ready a large (about 12-by-17-inch) baking pan.

Combine the minced garlic, lemon juice, oil, oregano, pepper and salt to taste in a medium bowl, stirring to mix well. Evenly coat the chicken pieces on all sides with the garlic mixture and arrange in a single layer, cut side down, in the pan. Bake for about 55 minutes, until the skin is nicely browned. For the remaining 15 minutes' baking time, baste and cover with aluminum foil (to keep the garlic bits from burning). Baste once more before the chicken is done; put on a kettle of water to boil.

Transfer the chicken to a warm platter. Pour off the fat from the pan; add the just-boiled water and stir to dislodge any browned bits, creating a sauce. Pour into a bowl. To serve, sprinkle chopped parsley over the chicken and either pour the sauce on top or pass it at the table. Serve warm.

Recipe Source: Adapted from a 1999 Sunset magazine recipe.