From: Mere,.CA

Chicken Braised with Forty Cloves of Garlic
(Poulet aux Quarante Gousses d'ail)
From Time Life - The Good Cook (adapted from Jean-Noel Escudier and Peta J. Fuller, The Wonderful Food of Provence) with my own adjustments and additions.

1 four pound chicken
salt and pepper
1 small bouquet garni of fresh parsley and thyme, and a bay leaf
1 small onion, peeled
1 small handful of celery tops
1/4 cup olive oil
1 cup chicken broth
40 cloves of garlic, unpeeled
flour and water paste, containing a little oil

Rinse, pat dry and season the inside of the chicken with salt and pepper, place the small bouquet garni, the onion and the celery tops in the cavity and truss the bird. Put the olive oil into a heatproof casserole, roll the bird around in it to coat all sides and turn breast side up. Add the cup of chicken broth to the casserole along with the garlic cloves, scattered around. Seal he lid of the casserole with the flour and water paste. Place the casserole in a moderate oven preheated to325 degrees and cook for about 1-1/2 hours.

Transfer the casserole to the table and remove the lid just before serving. A delicious aroma of garlic will be released and the chicken will be tender and fragrant. Serve with croutons or toast points and let each person spread his toast with garlic, squeezed from the skin. (Jean-Noel Escudier and Peta J. Fuller, The Wonderful Food of Provence, state that cooked garlic disagrees with no one.)