CHICKEN WITH 40 CLOVES GARLIC

1 (4 pound) whole broiler/fryer chicken
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
40 cloves garlic, unpeeled
2 stalks celery, cut into 3-inch pieces
1/4 teaspoon ground black pepper
Toasted French bread slices

Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity.

Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken.

Chop remaining herbs; sprinkle herbs and pepper over chicken.

Cover and cook on LOW 8 hours (HIGH 4 hours).

TO SERVE:
Place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.

Source: Rival