jnm123 wrote:Yeah, I'm looking for one too, a good recipe.
I find that the recipes I've used in the past might have the gravy right, but have the garlic all wrong. To taste like it should (Bruna's, the old Harry Caray's by O'Hare, Mirabella), you shouldn't be able to see the garlic, and it should have a background semi-roasted taste, not redolent by any means. I always thought it something to do with the temperature that the garlic cooks at in the oil (and sometimes butter) to begin with, but if it starts to brown, then you might as well throw it out and start over. It's a fine line to walk.
BR wrote:I haven't tried this recipe but I've made the dish before and this recipe appears to be pretty standard.
If you're using rotisserie chicken though, you might want to add some (at least a couple of tablespoons) schmaltz with the olive oil to get more chicken flavor, i.e., the flavor you'll be missing out on by not cooking the chicken from raw in the pan.
sujormik wrote:BR wrote:I haven't tried this recipe but I've made the dish before and this recipe appears to be pretty standard.
If you're using rotisserie chicken though, you might want to add some (at least a couple of tablespoons) schmaltz with the olive oil to get more chicken flavor, i.e., the flavor you'll be missing out on by not cooking the chicken from raw in the pan.
Thank you, excellent idea. What do you about using garlic confit to mellow the flavors?