*  Exported from  MasterCook  *

                     Chicken With 40 Cloves Of Garlic

Recipe By     :
Serving Size  : 4    Preparation Time :2:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  lb            Roasting chicken -- whole or
                        - cut into 8 serving pieces
                        Salt & pepper -- to taste
   1      ts            Tarragon
   1                    Bay leaf
   1                    Parsley sprig
   2                    Celery ribs -- cut into strips
   1                    Onion -- chopped
   2      tb            Olive oil
     1/2  c             Dry vermouth
  40      cl            Garlic -- pealed
   8                    Toast slices --
                        - preferrably French baguettes

Pre-heat oven to 375°F.

Sprinkle the chicken with salt, pepper, and tarragon to taste.

Place the bay leagf, parsley, celery, and onion in the bottom of a
close fitting oven proof casserole. Place the chicken on top and add
the garlic and vermouth.

Cover the top of the cassewrole tightly with aluminum fiol.

Bake in the pre-heated oven for 1-1/2 hours. Do not remove the cover
until the time has elapsed.

Serve the chicken with the pan juices and garlic cloves. Spread the
roasted garlic pulp on the toasted bread rounds.

Notes:

I use an oven proof clay pot with a tight fitting lid for this recipe.

The garlic may be roasted peeled or unpeeled. Both ways work.


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