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1
Rinse and pat the chicken dry.
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2
On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone.
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3
Season all the pieces with 1 teaspoon each salt and pepper.
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4
Cover and refrigerate all but the backbone.
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5
In a large saucepan or small stockpot over high heat, add 1 tablespoon of garlic oil and, when hot, add in the seasoned chicken backbone.
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6
Brown for 4 to 5 minutes, then add in the reserved garlic cloves, thyme, and the cut vegetables.
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7
Turn the backbone over and continue to cook until well browned, an additional 5 minutes.
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8
(Guy's tip: for easy removal when making gravy later, tie the garlic cloves in cheesecloth before adding to the pot).
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9
Deglaze the pan with a little of the stock to loosen the fond from the bottom of the pan, and add the remaining stock and the water.
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10
Bring to a strong simmer and let cook for 45 minutes.
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11
Strain the solids but reserve the garlic cloves in a bowl.
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12
Let sit and skim the fat from the top.
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13
Set aside.
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14
You should have about 3 cups.
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15
This can be prepared ahead.
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16
Preheat the oven to 250 degrees F.
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17
In a large, deep-sided pan over high heat, add 1/4 cup of the garlic oil.
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18
When it just starts to smoke, add the sliced garlic cloves and cook until just crisp and light golden brown, 30 seconds.
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19
Remove to a paper towel-lined plate and sprinkle with a touch of salt.
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20
Add in the chicken and carefully brown the pieces, turning as needed, and getting a nice even dark golden brown on all sides.
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21
As the pieces finish, remove to a baking sheet and hold warm in the oven.
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22
Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high.
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23
Add in the remaining 1/4 cup garlic oil and the flour and stir constantly until a paste forms.
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24
Allow the roux to cook for 1 to 2 minutes, with continued stirring, and then slowly whisk in the stock.
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25
Add about 1/2 cup at a time and continue to incorporate.
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26
Reduce the heat to low once the mixture has thickened and then add in the reserved cooked garlic cloves.
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27
Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat.
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28
Place 1/2 cup of the garlic gravy on a plate and position a couple pieces of chicken on top.
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29
Spoon 1 tablespoon of the gravy on top of the chicken and garnish with the parsley, diced tomatoes, and the fried garlic slices.
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30
In a small saucepan over medium heat, add half of the oil and all of the garlic.
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31
Heat through and cook for 10 minutes, adjusting the heat as needed.
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32
Allow to cool to room temperature.
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33
In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil.
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34
Cover and refrigerate.
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35
Use within 2 to 3 weeks.
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36
Guy's Tips:
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37
Use a good quality olive oil in this, but not extra-virgin.
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38
You want an olive oil that can withstand some heat, as you will soon be cooking everything with this oil!
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39
Find the freshest, firmest, whitest garlic bulbs you can find.
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40
Gently break apart the bulb, and then carefully trim the stem end from each clove and peel the skins.
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41
Be picky, use the biggest ones and leave the smaller ones for another recipe.
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42
Use the oil for cooking, use the garlic for everything.
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43
Once the garlic is depleted, start over.
