Chicken with 40 Cloves of Garlic

* Exported from MasterCook II *

Chicken with 40 Cloves of Garlic

Recipe By : Clay Cookery, by the Editors of Consumer Guide
Serving Size : 5 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
40 cloves garlic -- whole, peeled
1/4 teaspoon rosemary -- crumbled
1/4 teaspoon thyme
1/8 teaspoon sage -- crumbled
1 whole chicken -- 3 -4 1/2 pounds
1 tablespoon lemon juice
salt
pepper
French bread loaf -- sliced

Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes.
Line sides and bottom with parchment paper (I never do this.)

Combine olive oil, garlic and herbs in cooker. Rinse chicken, pat dry and
reserve neck and giblets for other use. Place chicken over garlic mixture,
drizzle with lemon juice, and add salt and pepper. Place covered cooker in cold
oven. Set oven at 475F/250C. Bake until
chicken is tender and juices run clear when thigh is pierced, about 1 1/4
hours. Remove cover and bake until chicken is crisp and brown, about 5-10
minutes. Carve chicken [I'd let it rest a few minutes] and spoon cooking liquid
over.
Serve with garlic and french bread.

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NOTES : I just remove papery skins from garlic, but do not peel. The garlic
is wonderfully sweet and aromatic, smushed onto bread. This is a great
company dish; easy, tasty, and cheap. Try to use a fresh free-range chicken
and the best bread you can get.