Title: Penny Drinkwater's Provencal Chicken Stuffed with Garlic
Categories: Eat, Your, Greens
Yield: 4 servings

4 Heads garlic; (4 to 6)
1 1.5 kg chicken
Salt
75 g Unsalted butter
1/2 tb Chopped fresh tarragon or
-fresh thyme
; leaves

Preheat the oven to 145C/288F/gas 1 1/2.Separate the cloves of garlic and
peel, but leave whole. Season the inside of the chicken with salt and pack
in as many cloves as will fit. Smear about half the butter over the opening
and the cloves that are peeking out. Season the chicken with more salt and
smear the remaining butter over the breast and legs. Place in a roasting
tin.

Roast for 3 1/2-4 1/2 hours, basting occasionally with the buttery juices.
When the cloves of garlic inside the chicken are very tender, baste the
chicken again and sprinkle with the tarragon or thyme. Raise the heat of
the oven to 200C/400F/gas 6. and cook for a final 10-20 minutes, until the
chicken is richly browned. Serve hot, with the pan juices, scooping out a
generous spoonful of the melting cloves of garlic for each person. Any
leftover chicken is excellent gold, with mayonnaise.

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