Forty-toed Chicken

Name: Forty-toed Chicken
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 0?$? Branches of rosemary; 6 Stem(s) Thyme; 1 (approx. 1.5 kg) chicken ready to cook; 7-10 Tbsp salt and pepper; 0?$? Garlic bulbs (approx. 40 garlic cloves); 2 Celery; 5 TABLESPOONS Olive oil; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

0?$? Branches of rosemary
6 Stem(s) Thyme
1 (approx. 1.5 kg) chicken ready to cook
7-10 Tbsp salt and pepper
0?$? Garlic bulbs (approx. 40 garlic cloves)
2 Celery
5 TABLESPOONS Olive oil
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs and shake dry. Wash the chicken and pat dry. Season inside with salt and pepper. Put half of the herb stems into the belly opening. Tie wings and legs together with kitchen string.
2
Rub the outside of the chicken with salt and pepper.
3
Break the garlic bulbs apart and divide them into individual cloves. Wash garlic cloves and dab dry (do not peel!). Clean, wash and cut the celery into small pieces. Finely chop the rest of the herbs.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/ gas: level 3). Heat oil in a roaster. Add garlic cloves, celery and herbs and fry briefly while turning. Place the chicken with the breast side on top and fry for 3-4 minutes, turn and cover and braise in a hot oven for approx. 2 hours.
5
Remove the lid, turn the chicken and fry it open for another 15 minutes until crispy. Arrange chicken with broth and garlic cloves. Serve with farmhouse bread or baguette.