Title: Chicken With 40 Cloves of Garlic
Categories: Poultry, Herbs, Citrus
Yield: 4 Servings
1 tb Olive oil
40 cl Garlic; peeled, left whole
1/4 ts Rosemary; crumbled
1/4 ts Thyme
1/8 ts Sage; crumbled
4 1/2 lb Free range chicken; cleaned
1 tb Lemon juice
Salt & pepper
Loaf of French bread; sliced
Soak top and bottom of 3-1/4 qt clay cooker in water about
15 minutes. Line sides and bottom with parchment paper.
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 thermostat to 450 F/230 C.
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. Let it rest a few minutes.
Carve chicken and spoon cooking liquid over.
Serve with garlic and french bread.
Recipe by Clay Cookery, by the Editors of Consumer Guide
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.
