Chicken With 40 Cloves of Garlic And Garlic Bread
- Total Time
- 2 hours
- Rating
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Ingredients
- 13½-pound chicken
- Kosher salt to taste
- 2sprigs fresh thyme
- 2sprigs fresh rosemary
- 2sprigs fresh sage
- 2tender stalks celery, with their leaves
- 2sprigs Italian parsley
- 40cloves garlic, unpeeled
- 3tablespoons olive oil
- Freshly ground pepper to taste
- Toasted slices of country bread
Nutritional analysis per serving (4 servings)
757 calories; 52 grams fat; 13 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 54 grams protein; 1079 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Sprinkle the chicken with salt inside and out. Stuff the chicken with half the thyme, rosemary, sage and celery. Add the parsley and 4 cloves of garlic.
- Step 2
Place the remaining herbs and celery in an oval earthenware or enameled pot just large enough to hold the chicken. Add the oil, salt, pepper and remaining garlic cloves. Roll the chicken in the oil to coat on all sides. Cover the pot and bake for 1¾ hours.
- Step 3
Transfer the cooked chicken to a serving platter and surround it with the cloves of garlic. Skim the fat from the cooking juices and pour into a sauceboat.
- Step 4
Serve the chicken hot, accompanied by its sauce and toasted slices of bread. Each diner crushes the garlic slightly to remove the skin and spreads the puree that is left onto a slice of bread.
Private Notes