Chicken With Forty Cloves Of Garlic Recipe
Ingredients
| 1 roasting chicken (4 to 5 pounds) | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon | |
| Rosemary leaves | 1/8 Teaspoon, dried | |
| 1 stalk celery (including leaves), cut into 4 pieces | ||
| 1 carrot, cut lengthwise into 4 pieces | ||
| 3 thin slices lemon | ||
| 1 fresh parsley sprig | ||
| Whole garlic | 40 Clove (5gm), unpeeled | |
| 2 tablespoons olive or vegetable oil | ||
| Sliced French bread, if desired | ||
Directions
1. Soak top and bottom of 3 1/4-quart clay cooker in cool tap water 15 minutes. Rub outside of chicken with salt and pepper; rub inside body cavity with thyme and rosemary. Place 2 pieces celery, 2 pieces carrot, 1 slice lemon and the parsley inside body cavity. Tie legs together.
2. Arrange remaining 2 pieces celery, 2 pieces carrot and 2 slices lemon over bottom of clay cooker. Place chicken over vegetables and lemon in cooker. Sprinkle garlic around chicken; drizzle oil over chicken.
3. Cover cooker and place in cold oven; set oven at 425°F. Bake until chicken is golden and tender, about 1 1/4 hours. Place chicken on serving platter; arrange garlic cloves around chicken.
2. Arrange remaining 2 pieces celery, 2 pieces carrot and 2 slices lemon over bottom of clay cooker. Place chicken over vegetables and lemon in cooker. Sprinkle garlic around chicken; drizzle oil over chicken.
3. Cover cooker and place in cold oven; set oven at 425°F. Bake until chicken is golden and tender, about 1 1/4 hours. Place chicken on serving platter; arrange garlic cloves around chicken.
Chef
