Chicken With Forty Cloves Of Garlic
|Roasting chicken||5 Pound|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried rosemary leaves||1⁄8 Teaspoon|
|Celery stalk||1 , cut into pieces (Including Leaves)|
|Carrot||1 , cut lengthwise|
|Whole garlic||40 Clove (200 gm) (Unpeeled)|
|Olive oil/Vegetable oil||2 Tablespoon|
|French bread||1 , sliced|
1. Soak top and bottom of 3 1/4-quart clay cooker in cool tap water 15 minutes. Rub outside of chicken with salt and pepper; rub inside body cavity with thyme and rosemary. Place 2 pieces celery, 2 pieces carrot, 1 slice lemon and the parsley inside body cavity. Tie legs together.
2. Arrange remaining 2 pieces celery, 2 pieces carrot and 2 slices lemon over bottom of clay cooker. Place chicken over vegetables and lemon in cooker. Sprinkle garlic around chicken; drizzle oil over chicken.
3. Cover cooker and place in cold oven; set oven at 425°F. Bake until chicken is golden and tender, about 1 1/4 hours. Place chicken on serving platter; arrange garlic cloves around chicken.