*  Exported from  MasterCook II  *
 
                      Chicken With 40 Cloves Of Garlic
 
 Recipe By     : COOKING RIGHT SHOW #CR9601
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         Frying Or Roasting Chicken -- 3 1/2 pounds
      1/4  Cup           Olive Oil
                         <<Dry Herb Rub>>
    1 1/2  Tablespoons   Thyme
    1 1/2  Tablespoons   Rubbed Sage
    1      Tablespoon    Crushed Rosemary
    2      Teaspoons     Garlic Powder
    2      Teaspoons     Salt
    1      tsp           Black Pepper -- freshly ground
    1      med           Lemon -- cut in quarters
                         Sprigs Of Fresh Rosemary Or Thyme (Optiona
   40                    Garlic Cloves (Separated But Not Peeled)
    1 1/2  C             White Wine
      1/2  C             Chicken Stock
    2      tbsp          Fresh Basil Or Parsley -- minced
 
 
 Rinse chicken thoroughly and pat try with paper towels. Rub skin with 1
 tablespoon olive oil. Mix rub ingredients together and rub evenly over
 chicken including cavity. Place lemon in cavity along with herb sprigs if
 used. Refrigerate and allow to marinate for at least 2 hours.
 
 In an oven proof casserole large enough to hold chicken, add remaining
 olive oil and garlic cloves and saute over medium heat for 3 - 4 minutes.
 Add wine and stock and cook for 3 minutes longer.
 
 Place chicken in casserole, cover and bake in a preheated 375 degree oven
 for 25 minutes. Uncover, raise temperature to 450 degrees and bake for 40 -
 50 minutes or until juices run clear when tested at thigh joint. Be sure
 that there is always liquid in bottom of casserole. If not add a little
 more wine or stock.
 
 Remove chicken and cut into serving pieces. Place on a warm platter, spoon
 pan juice over and top with minced basil. Arrange garlic cloves around.
 Squeeze garlic onto chicken as you eat it..
 
 Yield: 4 - 6 servings
 
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 NOTES : Copyright, 1996, TV FOOD NETWORK, G.P., All Right