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  • Writer's pictureTommy Centola

Baked Garlic Chicken from John Folse

As I type this, I am watching snow melt outside my house. This time has given me the opportunity to skim through my cookbook collection. I thought that this week, I would share with you 2 chicken recipes from Chef John Folse.

2 young baking hens

Salt and cracked black pepper to taste

16 cloves garlic

1/2 pound butter

1 small onion, quartered

1 celery stalk, halved

2 small carrots

Preheat oven to 350℉.

Season baking hens generously inside and out using salt and cracked black pepper. I suggest over seasoning the inside of the cavity since only a small amount of these spices will affect the taste of the hen. Place four cloves of garlic and one eight pound of butter inside the cavity of each hen. Into each cavity, add one half of the onions, celery and carrots. Place the two hens side by side in a deep roasting pan. Rub each breast with remaining butter, and place eight cloves of garlic in the bottom of the roasting pan. Cover and bake for one hour, basting occasionally. Once hens are tender, remove cover and allow to brown, approximately fifteen minutes.

Creole & Cajun Comfort Food is now available online.


Good Cooking, Good Eating and Good Living!!!

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