You know, I cook so much and wash my hands all the time but there are still some smells that never seem to leave my hands. Do you know what I’m talking about?
I am a garlic lover so I don’t mind that smell much, but other people? Well that’s a different story. Then there’s the smell from a dishrag that SOME people consistently leave in a pile in the sink, NOT squeezing it out, like, ahem, my husband, ALL the time. It’s that gross, germy foul smell from not having rinsed, squeezed and hung up the dishrag!!! How many times do I have to ask why, and always his response is, “But I’m not finished yet! I was going to do it.”
Blahhh!!!
But now that we have the Joseph Joseph SmartBar, I can remove that foul smelling unsqueezed dishrag smell with one hand wash, easily! You see you fill this nifty stainless steel container/bar with liquid hand soap and depress a little silicone button on the bottom to release some soap while washing your hands with the stainless steel bar. The stainless steel helps remove strong odors from your hands by attracting the sulphur molecules deposited by germy rags or garlic or onions.
Genius, right?
But let’s talk about this genius Joseph Joseph SmartBar by giving you an amazing recipe, instead of talking about stinky dishrags. So here is my version of the famous James Beard recipe from long ago, of Chicken with 40 Cloves of Garlic.
And use the Joseph Joseph SmartBar while making the Chicken with 40 Cloves of Garlic recipe to rid your hands of the garlic smell!
CHICKEN WITH 40 CLOVES OF GARLIC using the Joseph Joseph SmartBar to wash all the odors away! – serves 4
4 ribs of celery, coarsely chopped
2 medium-size onions, coarsely chopped
6 sprigs of parsley
2 Tbs. coarsely chopped fresh rosemary
2 Tbs. Dijon mustard
1 whole 3.5 lb. chicken, trimmed of fat, washed and dried with paper toweling
2 Tbs. olive oil
½ cup dry vermouth
1½ tsp. Kosher salt
Fresh ground black pepper to taste
Freshly grated nutmeg to taste
40 cloves garlic, unpeeled – about 2 heads
1 Tbs. unsalted butter
Additional parsley, roughly chopped for garnish
French bread for serving
Preheat your oven to 375 degrees. Cover the bottom of a heavy 6-quart Dutch oven (I used my Le Creuset) with the celery and onions and distribute the parsley, rosemary and mustard in dollops, on top. Pour the vermouth over everything. Brush the chicken (or use your fingers) distributing the oil all over, coating all sides evenly and place in the casserole on top of the vegetables. Sprinkle with salt, pepper and a few gratings of nutmeg. Tuck the garlic cloves in all around.
Cover the top of the casserole with the lid or tightly cover with aluminum foil to create an airtight seal. Bake for 45 – 50 minutes without removing the cover. Check for doneness – should be 155 – 160 degrees. When done, set the oven on broil and return the casserole to the oven for 3 – 4 minutes to brown the skin, watching it carefully and turning the pot to get an even browning. When nicely browned, let the chicken sit in the hot pot on your cool stovetop for 10 minutes.
While the chicken is on the stovetop, switch the oven down to 350 degrees, wait 5 minutes, and then place your bread in the oven to warm for about 10 minutes.
After the chicken has sat in the pot for 10 minutes, place it on a platter and let sit for 5 more minutes while you warm up the vegetables and the sauce, covered, for 5 minutes. Move the pot off heat and swirl in 1 Tbs. unsalted butter into the sauce. Pour the sauce and vegetables over the whole chicken on a platter and garnish with the roughly chopped parsley.
Serve the chicken along with the vegetables and juices with slices of the heated crispy baguette or French bread. Squeeze the garlic from the root end of the clove and spread on the bread, while dipping in the sauce.
So yummy and satisfying, it’s a perfect, easy Sunday night dinner. Make and serve with LOVE. Enjoy!!
And wash your hands with the Joseph Joseph SmartBar, from our spring MARY’s secret ingredients box! We are all sold out so order your summer box now if you don’t want to miss out on our next batch of cool new products. The summer box starts shipping on June 25th.
There are garlic presses… and then there’s 
Wash, dry and trim your eggplant. Cut in half lengthwise and score in diamond shapes as shown in the photo. Cut deep but do not cut through the skin. Drizzle 1 Tbs. of olive oil over each half, spreading open the cuts as you do. Season with salt, fresh ground pepper and the dried oregano. Roast in the oven for 35 – 40 minutes until tender.
Add the garlic, the tomatoes, crushing with your hands as you add, and the chopped yellow pepper. Salt and pepper to taste and add the chili flakes. Bring to a rolling boil, stirring every once in a while. Your sauce should thicken nicely while the eggplant continues to roast.
