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Chicken With Forty Cloves Of Garlic

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  Roasting chicken 5 Pound
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Dried rosemary leaves 1⁄8 Teaspoon
  Celery stalk 1 , cut into pieces (Including Leaves)
  Carrot 1 , cut lengthwise
  Lemon slices 3
  Parsley sprig 1
  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.

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Chicken With Forty Cloves Of Garlic Recipe