How to Peel & Chop Garlic for Chicken in a Pot

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village.  Today I'm going to show you how to make the traditional French classic dish, poule au pot, or chicken in a pot.  Okay today's first victim is going to be the garlic.  Now with these two different heads we're going to do two completely different things, and I'll show you.  The first thing we're going to do, is I'm going to get something to peel this thing into because otherwise I'm going to have garlic paper everywhere, which is, paper is the actual name for the wrapper for this.  So what we're going to do with this first one is we're going to peel away as much of this outside skin as we can, to expose the cloves of garlic on the inside.  We're actually going to peel both of them back the same way.  All you do is just take your thumb and just kind of rub along the surface and the skin should bunch up under your finger just like this.  And we don't have to get all of it off but the most we can get off the better.  So there's one.  Let's go ahead and take our second one.  See I'm just running my thumb right along the surface, pushing down while I do it, and see how it just comes right up.  So the first one we're going to do, is we're going to individually pluck every single one of these off as such.  This will take a couple minutes, obviously.  And all of this paper here, this is all trash.  So what we're going to do now is we're going to take our knife and we're just going to smash the garlic cloves to peel a little moe quickly.  So it's pretty simple.  We'll just take the flat part of our knife here and just smash them like that.  And you see what happens is they fall right out of the wrapper, just like that.  So just go ahead and smash all of them.  Okay, so there's our last piece right here.  Now for the other head of garlic, real simple, you just find the most logical point to do this, which I say is right about here, and you're just going to cut this one in half.  And the root can be hard to cut through, there we go.  And that's it, we're just going to keep this just like this, and set it aside.  So that's it for our garlic, let's move on.    

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