Title: Chicken with 40 Cloves of Garlic
Categories: Poultry
Yield: 4 Servings

1 3.5-lb roasting chicken;
-whole or cut into 8
-serving pieces
Salt & pepper; to taste
1 ts Tarragon
1 Bay leaf
1 Sprig parsley
2 Stalks celery; cut into
-strips
1 Onion; chopped
2 tb Olive oil
1/2 c Dry vermouth
40 Cloves garlic; pealed
8 Toast slices (french baggets
-preferable)

From: Dave Walkden

Date: Fri, 10 May 1996 13:31:14 -0400
1. Pre-heat oven to 375 degrees.

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

3. 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.

4. Cover the top of the cassewrole tightly with aluminum fiol.

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

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

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #79

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.