recipelink.com Chat Room Recipe Swap - 2001-06-27
From: Marilyn,.San.Francis

Chicken Braised with Forty Cloves of Garlic
This sounds like a lot of garlic, but when prepared this way the garlic mellows and is quite delicious.

1 (4-5 lb.) fryer, left whole
1 small whole onion, peeled
1 small handful of celery tops, rinsed
1/4 cup olive oil
1-1/2 cups chicken broth
40 cloves of garlic, separated from bulb but with papery skin still on
1 spring fresh rosemary (optional)
1 bay leaf
6 peppercorns
paste made from 1/2 cup all-purpose flour mixed with olive oil (consistency should resemble caulking)

Clean and rinse the chicken inside and out. Insert the onion and celery tops into the cavity of the chicken and truss the legs with string. Pour the olive oil into a large casserole or Dutch oven (with a fitted lid, which will be attached later). Roll the chicken around in the olive oil, coating all sides. Pour the chicken broth into the casserole. Scatter the garlic cloves in the broth. Add the rosemary (if using), the bay leaf and the pepper corns. Make the paste and place it around the rim of the casserole. Place the lid on top, pressing down to create a seal.

Place the casserole in a preheated 350 degree oven and cook for 1-3/4 hours.

Bring the casserole to the table and remove the lid while your guests are assembled (they need to be treated to the wonderful aroma). You might need to use a knife or flat screwdriver to pry the lid off. Be careful, as the steam escapes. The French leave the pot in the middle of the table, allowing guests to serve themselves. The garlic cloves are extruded by squeezing one end directly onto the bread. The bread is then dipped into the broth and the chicken is eaten alongside.