It was a sad day indeed when I found out from my Dr. that I could no longer eat garlic.
I mean I LOVE garlic. I would put garlic ON my garlic!!!
But apparently garlic stimulates the wrong side of my
immune system so no more savory garlic goodness for me......
I realized that shallots have a mild garlic taste and are actually
from the onion family.
Oh happy days are here again!
I can substitute shallots where ever garlic is called for!
So here is one of my newest favorite recipes:
Slow Roasted Garlic (Shallot) Chicken and Potatoes
2 tblsp sea salt
1 (4 - 5 pound) whole chicken
4 heads of garlic or 2 large shallots - minced
2 tblsp olive oil
1 medium lemon
1 medium yellow onion - quartered
2 cups organic chicken broth
2 - 3 pounds russet potatoes
Heat oven to 375 degrees. Peel and cut potatoes and place in roasting pan. Add about 3/4 of the chopped garlic (shallots) and the quartered onion to the potatoes. Wash chicken and pat dry. Rub skin with olive oil and sea salt. Cut the lemon in half and place 1/2 of the lemon into the chicken cavity along with the remaining garlic (shallots). Take the remaining 1/2 of the lemon and cut it into 4 pieces. Place in pan with the potatoes. Pour chicken broth over the potatoes. Cover tightly with foil and roast for 1 hour. Remove foil, brush chicken with pan juices and increase oven temperature to 450 degrees. Roast, basting occasionally about 30 to 40 minutes. Let rest 10 minutes before carving.