What the Heck is a Clove of Garlic?

One of the biggest confusion points many new cooks encounter is with garlic. They are going along a recipe and get to garlic on the ingredients list. There it is. 2 cloves of garlic. The new cook looks at this white bulb they just purchased and wonder….is that a clove? A head? A bulb?

New cooks, here is your answer: A bulb and a head are the same thing and that is that big white thing you have. When you peel the papery outside, you will see a number of sections (kind of like an orange). Each of those sections is a clove.

Now…..The ones on the outside are usually rather big. The ones closer to the center are much smaller. Both are cloves, but the ingredient list does not say a big clove or a small clove. Which do you use?

The second answer of the post: depends if you like garlic. I love garlic so I will often use all big cloves or triple up the smaller ones.

Roasted Garlic Chicken

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Look at that beautifully roasted chicken.

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That garlic is hiding behind the salt.

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Brining the chicken helps it to draw in and keep moisture during cooking.

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Out of the fridge.

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And the oven.

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Roasted Garlic Chicken

Cook Time: 30 min | Servings: 4 servings | Difficulty: Easy


1 head garlic
1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
2 tablespoons roughly chopped fresh oregano, plus more for garnish
3 or 4 dried red chile peppers, crushed
Kosher salt
4  pounds bone-in chicken parts (or one 4-pound chicken, cut into 10 pieces)
Pita bread, for serving


Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.

Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken.

Sodium 657 mg; Carbohydrate 1 g; Fiber 0 g; Protein 59 g

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-garlic-chicken-recipe/index.html

Tags: , , , , , , , , , , , , , , , ,

Categories: Baking3, Chicken2, kosher, Low Carb, Main Dish 3, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

4 Comments on “What the Heck is a Clove of Garlic?”

  1. February 17, 2016 at 12:50 pm #

    Thanks for the follow Chef! I am now enjoying your posts! Great site! 😊

    Liked by 1 person

  2. Lori M.
    February 17, 2016 at 1:16 pm #

    There is NO such thing as TOO MUCH garlic.

    Liked by 1 person

  3. February 17, 2016 at 2:07 pm #

    Great explanation about garlic – it sure can be confusing to those not used to cooking with fresh garlic. I, too, like LOTS of garlic – so I’ll be putting lots in when I make this recipe!


  4. February 19, 2016 at 1:45 am #

    HOly Yum, Batman!


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