*  Exported from  MasterCook  *
 
                      Chicken with 40 Cloves of Garlic
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :2:00
 Categories    : Main Dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  lb            roasting chicken -- whole or cut into
                          -- 8 serving pieces
                         salt & pepper -- to taste
    1      teaspoon      tarragon
    1                    bay leaf
    1      sprig         parsley
    2      stalks        celery -- cut into strips
    1                    onion -- chopped
    2      tablespoons   olive oil
      1/2  cup           dry vermouth
   40      cloves        garlic -- pealed
    8                    toast slices (french  baggets preferable)
 
 1.   Pre-heat oven to 375 degrees.
 2.  Sprinkle the chicken with salt, pepper, and tarragon to taste.
 3.  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.
 4.  Cover the top of the cassewrole tightly with aluminum fiol.
 5. Bake in the pre-heated oven for 1 1/2 hours. Do not remove the cover until the
time has elapsed.
 6. Serve the chicken with the pan juices and garlic cloves. Spread the roasted
garlic pulp on the toasted bread rounds.
 
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 NOTES : I use an oven proof clay pot with a tight fitting lid for thes recipe.
 
 The garlic may be roasted peeled or unpeeled. Both ways work.