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Garlic Roast Chicken

1 large chicken (5 lb)
1 1/2 cups dry white wine
6 whole heads garlic
sage
rosemary
black pepper
salt
fresh basil

Wash the chicken, removing the innards. Cut off extraneous fat from
the edge of the body cavity. Peel all the galic, discarding bad
cloves and reserving about 6-8 of the largest. Line the body cavity
with basil leaves, stuff with as much garlic as it will hold. Place
chicken in roasting pan, pour wine into body cavity, splashing a
little on the outside of the bird. Dust lightly with other spices,
put another layer of basil leaves over the opening of the body
cavity and skewer or truss close. Place the remaining garlic in
the pan, along with the liver, heart and neck (first remove skin
from neck). Cover and cook at about 350 for about an hour (depending
on the size of the chicken etc, then remove the giblets and cook
uncovered another half hour or so, basting occasionally if desired.

Eat the giblets, discard or keep for later as desired. When the
chicken is done (standard no-blood-from-the-thigh test), remove to
a platter, open the body cavity, and serve. Scoop out some garlic
and basil from the body cavity with each helping. You can also take
the pan drippings and the garlic from the pan, pour off the fat
and puree with a fork to serve as gravy (or to put on the crusty
french bread you're serving on the side).

Adjust this recipe with slightly different outer spices, a shot of
lemon juice, etc. You can use a smaller or large bird if you care
to.

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