LOCATION: Recipes >> Poultry >> Garlic 05
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Garlic 05
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40 Clove Chicken
8 chicken pieces
4 ribs of celery, sliced thinly
2/3 cup olive oil
6 sprigs of parsley
1 tbsp tarragon
1/2 cup dry vermouth
2 1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
40 cloves garlic peeled
Hot toast, French bread or pumpernickel
Rinse the chicken in cold water and pat dry with paper towels. Put
the oil in a shallow dish or a plate and turn all the chicken pieces
in the oil to coat all sides. Lay the celery slices in the bottom
of a heavy 6 qt casserole dish with a tight fitting cover. Add
parsley and tarragon. Lay the chicken pieces on top and sprinkle
with vermouth, salt, pepper and nutmeg. Pour the oil remaining on
the plate into the casserole. Toss in all garlic and sprinkle with
the remaining salt. Lay a piece of aluminum foil on top of the
casserole to make a tight seal. Set on casserole lid and bake at
375 degrees for 1 1/2 hours without removing the lid. Serve with
hot toast or thin slices of French bread or pumpernickel, spread
with softened butter garlic cloves.
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