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Chicken with 40 Cloves of Garlic and Garlic Bread
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
3-1/2 lb. chicken Kosher salt to taste 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 2 tender stalks celery with their leaves 2 sprigs Italian parsley 40 cloves garlic, unpeeled 3 T. olive oil Freshly ground pepper to taste Toasted slices of country bread
Directions:
Preheat oven to 400°. Sprinkle the chicken with salt inside and out. Stuff the chicken with half the thyme, rosemary, sage and celery. Add the parsley and 4 cloves of garlic. Place the remaining herbs and celery in an oval earthenware or enameled pot just large enough to hold the chicken. Add the oil, salt, pepper, and remaining garlic cloves. Roll the chicken in the oil to coat on all sides. Cover the pot and bake for 1-3/4 hours. Transfer the cooked chicken to a serving platter and surround it with the cloves of garlic. Skim the fat from the cooking juices and pour into a sauceboat. Serve the chicken hot, accompanied by its sauce and toasted slices of bread. Each diner crushes the garlic slightly to remove the skin and spreads the purée that is left onto a slice of bread.