Chicken with 40 Cloves of Garlic

Ingredients (print)

3 to 4 pound whole roasting chicken
salt and pepper
40 cloves garlic, peeled
2 tablespoons of olive oil
½ cup chicken stock

Directions

Sprinkle the inside of the chicken with salt and pepper. Stuff half the garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken’s back.  Put the rest of the garlic cloves into the pan and place the chicken breast side up on top of the garlic.

Brush chicken with oil. Pour stock into pan.

Roast chicken at 350° for 25 minutes per pound (1¼ to 1¾ hours for an average bird), basting often with juices and stock from the pan.

Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.

Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra treat.

Makes 4-6 servings

• I always have some nice crusty bread to spread the garlic on, so good!
• For peeling garlic the easy way, soak them in water for 15-30 minutes, the skins will slide off easily!
• If you want to make roasted potatoes with them, simply boil potatoes for 5 min, then put them in a roasting pan.  Sprinkle them with olive oil and sea salt or seasoning salt.  Put them in the oven for the last 30 min of the chicken cooking time.