GARLIC STRING RECIPES

Name: String Beans with Garlic
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 8 servings
Ingredients: 1 1/2 pounds French string beans (haricots verts), both ends removed; Kosher salt; 2 tablespoons unsalted butter; 1 tablespoon good olive oil; 2 to 3 garlic cloves, sliced; Freshly ground black pepper

STRING BEANS WITH GARLIC RECIPE | INA GARTEN | FOOD NETWORK

String Beans with Garlic Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 17 minutes

Prep Time 12 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 to 3 garlic cloves, sliced
Freshly ground black pepper

Steps:

Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

GARLIC ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK

Garlic Roast Chicken Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

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