Chopping Garlic for Chicken With Chapatti & Sausage Stuffing

Video Transcript

"Hi, I'm Leah Schaefer on behalf of Expert Village, and today, we're going to learn how to make my chicken with ciabatta and sausage stuffing and a side of dressing. So I like to use a big cutting board that I can fit just about everything I'm working with on at the time. The first thing I'm going to chop is the garlic. I'm going to do the garlic first because the cutting board's still dry. All the other ingredients we have, the fennel, the celery, and the olives, are wet. So this is going to make it a little easier to cut. So you're just going to give it a little bit of a peel and pop out two, average size cloves. They're a little big, but they're not huge. It's not the elephant garlic that you often see. Break those apart, and then just the fastest way to peel it is just to give it a good pop with the knife. So you put the flat side of the knife down, and you pop it with your fist. Really easy, just the palm of your hand there. And make sure it doesn't fly out from under you and catch your hand. There you go. So you just smash it, and then you peel the covering off and it comes up really easily. It's a lot better than trying to peel the whole thing. And if it doesn't come off easily, just give it another pop with the knife. Those both cooperated today. So I'm going to cut off the very bottom there, just the icky part. Move it off to the side so I don't want it. And I'm just going to slice it up. Now, we don't have to do it really, really fine. The more you mince garlic, the stronger the flavor is. I know it sounds strange and if you get a big chunk of garlic, you think it's going to be really, really strong. But just the way it cooks, it softens up a little bit better. We're just going to slice it down the side, and then we're going to put it all together and just give it kind of a not a real small mince. We're just going to kind of just mash it all up pretty much. This is going in a really rustic dish. Nothing has to be the same size, so that is looking like a good size. Not quite as small as what you would find in the jarred variety that comes in the produce section, but like I said, a good size to keep it sweet. So we're just going to move it off to the side so that we can make room for our celery."