*  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.