Clay pot chicken/40 cloves of garlic

6 Servings

Quantity Ingredient
1 tablespoon Olive oil
40 \N Cloves garlic, peeled
¼ teaspoon Dried rosemary, crumbled
¼ teaspoon Dried thyme, crumbled
4½ pounds Whole frying chicken
1 tablespoon Lemon juice
\N dash Salt to taste
\N dash Pepper to taste
1 large Loaf French Bread, sliced

GARNISH

Soak top and bottom of 3¼ quart clay cooker in water for about 15 minutes, drain. Line bottom and sides of cooker with parchment paper.

Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry.

Place chicken over garlic mixture. Drizzle with the lemon juice. Sprinkle with salt and pepper to taste.

Place covered cooker in cold oven. Set oven at 475 degrees F. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 ¼ hours. Remove cover, bake until chicken is crisp and brown - 5 to 10 minutes longer.

Carve chicken and spoon cooking liquid over chicken. Serve the garlic cloves with the sliced French Bread.

Consumers Cookbook.

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.

++

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 08, 98

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