Chicken With 40 Cloves of Garlic And Garlic Bread
Published September 23, 1995
- Total Time
- 2 hours
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Ingredients
1 3 ½-pound chicken
Kosher salt to taste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 tender stalks celery, with their leaves
2 sprigs Italian parsley
40 cloves garlic, unpeeled
3 tablespoons olive oil
Freshly ground pepper to taste
Toasted slices of country bread
Nutritional analysis per serving (4 servings)
18 grams carbs; 298 milligrams cholesterol; 1030 calories; 32 grams monosaturated fat; 14 grams polyunsaturated fat; 19 grams saturated fat; 71 grams fat; 4 grams fiber; 1168 milligrams sodium; 77 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Sprinkle the chicken with salt inside and out. Stuff the chicken with half the thyme, rosemary, sage and celery. Add the parsley and 4 cloves of garlic.
- Step 2
Place the remaining herbs and celery in an oval earthenware or enameled pot just large enough to hold the chicken. Add the oil, salt, pepper and remaining garlic cloves. Roll the chicken in the oil to coat on all sides. Cover the pot and bake for 1 ¾ hours.
- Step 3
Transfer the cooked chicken to a serving platter and surround it with the cloves of garlic. Skim the fat from the cooking juices and pour into a sauceboat.
- Step 4
Serve the chicken hot, accompanied by its sauce and toasted slices of bread. Each diner crushes the garlic slightly to remove the skin and spreads the puree that is left onto a slice of bread.
Private Notes