Yield: 4 Servings
|4 pounds||Frying chicken|
|½ teaspoon||Basil, crushed|
|4 larges||Bay leaves|
|1 \N||Yellow onion, peeled & sliced|
|2 \N||Celery stalks, sliced|
|3 \N||Carrots, peeled & sliced|
|4 smalls||New potatoes, quartered|
|4 \N||Whole garlic bulbs, unpeeled|
|4 tablespoons||Vegetable oil, as needed|
Presoak Clay Cooker for 15 minutes. Place chicken in cooker and surround with the vegetables. Cut very top portion of garlic bulbs off without cutting into clove portion. Drizzle unpeeled garlic bulbs with a little bit of vegetable oil and arrange around outside edge of vegetables. Pour in the wine and add the seasonings, scattering bay leaves evenly throughout vegetables. Place covered Clay Cooker in cold oven and turn oven on to 450 degrees. Bake for about 1 hour and 25 minutes. For a crisp skinned chicken, during the last few minutes of cooking, uncover and remove vegetables and liquid.
NOTES : Serve freshly baked french bread to be spread with the tender, mellow roasted garlic.
Recipe by: Paulette Motzko Posted to MC-Recipe Digest V1 #568 by 4paws@... (Shermeyer-Gail) on Apr 14, 1997