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Renowned British chef and prolific cookbook author Paul Gayler’s latest collection of recipes honors the birds: chicken, duck, quail, pheasant, grouse, squab, goose…you get it. If it flies, Gayler will cook it from beak to tail. Pick up a copy of Chicken & Other Birds, and about five heads of garlic while you’re at it. 

Roasted garlic has a lovely sweet, mellow taste. This recipe is best made the classic way, which involves hermetically sealing the casserole dish with a flour and water paste. This locks in all the lovely flavor. With all that wonderful garlic taste, all you need as accompaniments are some baby roasted potatoes and buttered spinach.

Reprinted with permission from Chicken & Other Birds