MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken With 40 Cloves of Garlic
 Categories: Poultry, Herbs, Citrus
      Yield: 4 Servings
 
      1 tb Olive oil
     40 cl Garlic; peeled, left whole
    1/4 ts Rosemary; crumbled
    1/4 ts Thyme
    1/8 ts Sage; crumbled
  4 1/2 lb Free range chicken; cleaned
      1 tb Lemon juice
           Salt & pepper
           Loaf of French bread; sliced
 
  Soak top and bottom of 3-1/4 qt clay cooker in water about
  15 minutes. Line sides and bottom with parchment paper.
  
  Combine olive oil, garlic and herbs in cooker. Rinse chicken, pat
  dry and reserve neck and giblets for other use. Place chicken over
  garlic mixture, drizzle with lemon juice, and add salt and pepper.
  
  Place covered cooker in cold oven. Set thermostat to 450 F/230 C.
  Bake until chicken is tender and juices run clear when thigh is
  pierced, about 1-1/4 hours. Remove cover and bake until chicken is
  crisp and brown, about 5-10 minutes. Let it rest a few minutes.
  Carve chicken and spoon cooking liquid over.
  
  Serve with garlic and french bread.
  
  Recipe by Clay Cookery, by the Editors of Consumer Guide
  
  Notes: I just remove papery skins from garlic, but do not peel. The
  garlic is wonderfully sweet and aromatic, smushed onto bread. This
  is a great company dish; easy, tasty, and cheap. Try to use a fresh
  free-range chicken and the best bread you can get.
 
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