Chicken With 40 Cloves of Garlic And Garlic Bread

Name: Chicken With 40 Cloves of Garlic And Garlic Bread
Total time: 2 h
Yield: Four servings
Cuisine: french
Ingredients: 1 3 1/2-pound 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 tablespoons olive oil; Freshly ground pepper to taste; Toasted slices of country bread

Recipe from "France: The Beautiful Cookbook"

Adapted by Molly O'Neill

Total Time: 2 hours
Rating: 4(14)
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Ingredients

Yield:Four servings

13½-pound chicken
Kosher salt to taste
2sprigs fresh thyme
2sprigs fresh rosemary
2sprigs fresh sage
2tender stalks celery, with their leaves
2sprigs Italian parsley
40cloves garlic, unpeeled
3tablespoons olive oil
Freshly ground pepper to taste
Toasted slices of country bread

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees. 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.
Step 2
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 1¾ hours.
Step 3
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.
Step 4
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 puree that is left onto a slice of bread.