Originally Posted by
carpediemracing
40 clove chicken. Double the garlic to 80 or so and it starts getting real. Use the garlic like butter after it's cooked, it spreads like medium soft butter. Good on toast, also good mushed up and spread on the chicken. Most recipes call to serve garlic separately - the chef friend (also cyclist) who made it insisted we eat the garlic with the chicken. Make sure everyone around you eats some so that everyone is in the same garlic boat.
The only problem with recipes like this is that literally everything that comes out of your body smells like garlic for days afterwards. Which is a shame, because it's so damn delicious.