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Silkie Blue-Black Chicken with Silky Garlic Recipe
  • Silkie Chickens are also known as: Black Boned Chicken
  • Origin and cultivation: perhaps originally bred in Asia
  • Availability: year-round in Chinatowns
  • Appearance: dark blue-black skin, black bones and dark meat, the skin turns black when cooked
  • Flavor: like chicken
  • Trivia: have 5 toes, most chickens only have 4 toes

2 Silkie chickens, halved
52 cloves of garlic (13 per person), separated from the head and unpeeled
1 bouquet garni (a bay leaf, sprig of fresh thyme and sprig of rosemary tied together)
4 tablespoons of olive oil
1 large onion, chopped
2/3 cup of dry white wine
A baguette
Salt and pepper


Marinate the chicken in a mix of the white wine, garlic cloves, bouquet garni, olive oil, salt and pepper for 1 or 2 hours in the refrigerator.

Preheat the oven to 350ºF.

Add the chopped onion to the bottom of a Dutch oven, or other heavy casserole with a lid. Add the chicken, and then pour in the marinade including the bouquet garni and garlic cloves.

Cover and roast for 1 hour and 30 minutes. Discard the bouquet garni before serving.

Serve with toasted slices of baguette for spreading on the roasted garlic which will have a smooth silky texture.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.