40 cloves? Why not 37, or 41?
Because of James Beard, according to Sarah Lohman in Eight Flavors, The Untold Story of American Cuisine. He published the recipe in 1974, as an adaptation of a Provencal French chicken fricassee. Mr. Beard was a showman, one of the pioneers of teaching post-war Americans how to cook, and must have thought “Sure, I could say 2 heads of garlic. But where’s the fun in that?”
Don’t be intimidated by the amount of garlic in this recipe. The long cooking time softens the cloves and smooths out their bite. The cloves become spreadably soft, so I serve this recipe with slices of crusty French bread.
Recipe: Pressure Cooker Chicken With 40 Cloves of Garlic
Link: Pressure Cooker Chicken With 40 Cloves of Garlic
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