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

3 1/2 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)

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.
NOTES : I use an oven proof clay pot with a tight fitting lid for thes
recipe.
The garlic may be roasted peeled or unpeeled. Both ways work.