Chicken with 40 garlic cloves

Name: Chicken with 40 garlic cloves
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2–3 Garlic bulbs (approx. 40 garlic cloves); 1 (approx. 1.5 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Celery; 6 Stem(s) Thyme; 0?$? Branches of rosemary; 3 Stem(s) Parsley; 200 g Carrots; 5 TABLESPOONS Olive oil; 1 (approx. 250 g) Baguette

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2–3 Garlic bulbs (approx. 40 garlic cloves)
1 (approx. 1.5 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Celery
6 Stem(s) Thyme
0?$? Branches of rosemary
3 Stem(s) Parsley
200 g Carrots
5 TABLESPOONS Olive oil
1 (approx. 250 g) Baguette

Directions

1
Cut the garlic into cloves. Wash the chicken, dab dry and season inside with salt and pepper. Clean and wash the celery stalks and cut them diagonally into 1-2 cm long pieces. Add 1/2 of the celery, 2 stalks of thyme, rosemary, 3 stalks of parsley and 6 cloves of garlic to the chicken
2
Peel, wash and cut the carrots into thick slices. Brush the chicken with approx. 2 tablespoons of oil and salt it thoroughly. Put the chicken in a roaster. Spread the remaining celery, garlic cloves and carrots around it. Sprinkle with 3 tbsp. oil, season with salt and pepper. Pour in white wine. Cover and stew for about 1 1/4 hours.
3
Cut the baguette into slices and toast it until golden brown. Finish cooking the chicken without the lid about 20 minutes before the end of the cooking time so that it is golden brown. Cut the chicken into slices and serve with vegetables, garlic cloves and the toasted baguette