“It’s Not Gourmet, Sis!” 80 Clove Garlic Chicken




Back in 2005, I did a cooking gig in the Portola Valley area of California, just south of San Francisco. While on the trip, my wife and I made a trip to The Stinking Rose, where I had the Chianti Braised Lamb Shanks. While they were known for their shanks, they were known more for their use of garlic (AKA The Stinking Rose). One of their other specialties was/is the 40 clove garlic chicken.

You’d be hard pressed to find someone who loves garlic more than I do. In the restaurant I cooked in all through high school, we started every dish with olive oil and a handful of sliced garlic. So, I decided to take the 40 clove garlic chicken to the next level with 80 cloves. However, feel free to choose any number of cloves and make this your own…

It’s shaping up to be a crazy week on The Paleo Campus… We are going to cook a large order for the OgaRibs fundraiser this weekend and will need all hands on deck. If you are available to volunteer on Saturday or Sunday, please let me know. I’ll be updating the Ogar page shortly and emailing all existing volunteers. So, stay tuned for that.

The Bro is learning about presidents in school. We read a bio on Abraham Lincoln’s life last week, so I’ll share a quick quote of his: “Am I not destroying my enemies when I make friends of them?”Something to thing about, no?

“Keep It Paleo!” guys.

Your Pal,

Paleo Nick

The Bro!

80 Clove Garlic Chicken

Ingredient List:

  • 2 Chickens (3-4lbs each), halved (~40P)
  • Olive oil, as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 80 cloves garlic, peeled
  • 1 quart chicken stock
  • Optional: fresh rosemary, bay leaves, cinnamon stick, cloves, allspice, chipotle in adobo, etc…

Preparation Instructions:

  1. Season skin side of chicken with kosher salt and pepper, then heat a large sauté pan or cast iron skillet over high heat.
  2. Add olive oil and place chicken, seasoned side down, in the pan.
  3. Sear nicely on all sides, then add remove from heat and layer chicken halves into slow cooker with garlic.
  4. Add chicken stock and other, optional ingredients and cook on high for 6 hours or low for 10 hours.
  5. Divvy up chicken into 8, ¼ chicken containers and top with pan juices. Refrigerate for up to one week or freeze for up to 6 months. Share with your friends and…

“Keep It Paleo!”

Zone Breakdown:


Our protein in this meal comes from our Chickens.  We have 2 chickens that weigh about 3-4 pounds each. Once cooked down, and we remove the bones, we end up with about 40oz, (or 1,120g) left. With each oz, or 28g, weighing in for one block, we have 40 blocks protein.


Our Carbs come from our Garlic.  We know about 10 cloves equal about one block, so therefore since we have 80 cloves, we have about 8 carb blocks from Garlic, along with a ton of delicious flavor.


Our Fats are coming from our Olive oil which we are using as needed.  Since we are not adding in a fat block count here, just keep in mind that 1/3 of a teaspoon equals one block, so for every tablespoon that you add in, you are adding 9 blocks from Fat.

Balancing Act:

Obviously this is just a prep for the meat for your meal. You end up with 10 4-block protein portions for your meal. Although we are using 8 blocks of Carbs from Garlic in here, I would still add 4 carb blocks to the meal along with some fats dependent on how much fat we used to cook it.


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