[world_famous_recipes] cchicken with Forty Cloves of Garlic (Clay-pot)

chicken with Forty Cloves of Garlic (Clay-pot)

Ingredients
1 tablespoon (15 mL) olive oil
40 cloves garlic, whole, peeled (about 2 heads)
1/4 teaspoon (1 mL) dried rosemary leaves, crumbled
1/4 teaspoon (1mL) dried thyme leaves
1/8 teaspoon (0.5 mL) crumbled sage leaves
1 whole large frying chicken (4 to 4-1/2 pounds or 1800 g to 2 kg)
1 tablespoon (15 mL) lemon juice
Salt
Pepper
Sliced French bread

Instructions
Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water about
15 minutes; drain. Line bottom and sides of cooker with parchment paper.

Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat
dry, reserving neck and giblets for other use. Place chicken over garlic
mixture. Drizzle with lemon juice. Sprinkle with salt and pepper.

Place covered cooker in cold oven. Set oven at 475 degrees F. (250
degrees C.). Bake until chicken is tender and juice run clear when thigh
is pierced, about 1-1/4 hours. Remove cover; bake until chicken is crisp
and brown, 5 to 10 minutes.

Carve chicken and spoon cooking liquid over chicken. Serve with garlic
and French bread.

Yield: 5 to 6 servings




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