Recipe By :
Serving Size : 4 Preparation Time :2:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Roasting chicken -- whole or
- cut into 8 serving pieces
Salt & pepper -- to taste
1 ts Tarragon
1 Bay leaf
1 Parsley sprig
2 Celery ribs -- cut into strips
1 Onion -- chopped
2 tb Olive oil
1/2 c Dry vermouth
40 cl Garlic -- pealed
8 Toast slices --
- preferrably French baguettes
Pre-heat oven to 375 F.
Sprinkle the chicken with salt, pepper, and tarragon to taste.
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.
Cover the top of the cassewrole tightly with aluminum fiol.
Bake in the pre-heated oven for 1-1/2 hours. Do not remove the cover
until the time has elapsed.
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 this recipe.
The garlic may be roasted peeled or unpeeled. Both ways work.
