Title: Chicken with 40 Cloves of Garlic
Categories: New text im, Cooking rig
Yield: 6 Servings

1 lg Frying Or Roasting Chicken;
-3 1/2 pounds
1/4 c Olive Oil
<>
1 1/2 tb Thyme
1 1/2 tb Rubbed Sage
1 tb Crushed Rosemary
2 ts Garlic Powder
2 ts Salt
1 ts Black Pepper; freshly ground
1 md Lemon; cut in quarters
Sprigs Of Fresh Rosemary Or
-Thyme (Optiona
40 Garlic Cloves (Separated
-But Not Peeled)
1 1/2 c White Wine
1/2 c Chicken Stock
2 tb Fresh Basil Or Parsley;
-minced

Rinse chicken thoroughly and pat try with paper towels. Rub skin with 1
tablespoon olive oil. Mix rub ingredients together and rub evenly over
chicken including cavity. Place lemon in cavity along with herb sprigs if
used. Refrigerate and allow to marinate for at least 2 hours.

In an oven proof casserole large enough to hold chicken, add remaining
olive oil and garlic cloves and saute over medium heat for 3 - 4 minutes.
Add wine and stock and cook for 3 minutes longer.

Place chicken in casserole, cover and bake in a preheated 375 degree oven
for 25 minutes. Uncover, raise temperature to 450 degrees and bake for 40 -
50 minutes or until juices run clear when tested at thigh joint. Be sure
that there is always liquid in bottom of casserole. If not add a little
more wine or stock.

Remove chicken and cut into serving pieces. Place on a warm platter, spoon
pan juice over and top with minced basil. Arrange garlic cloves around.
Squeeze garlic onto chicken as you eat it..

Yield: 4 - 6 servings

Recipe By : COOKING RIGHT SHOW #CR9601

Posted to MC-Recipe Digest V1 #226

Date: Fri, 27 Sep 1996 05:43:33 -0400

From: billspa@icanect.net (Bill Spalding)

NOTES : Copyright, 1996, TV FOOD NETWORK, G.P., All Right