Chicken With 40 Cloves of Garlic And Garlic Bread

Ingredients

• 1 3 1/2-pound chicken
• Kosher salt to taste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh sage
• 2 tender stalks celery, with their leaves
• 2 sprigs Italian parsley
• 40 cloves garlic, unpeeled
• 3 tablespoons olive oil
• Freshly ground pepper to taste
• Toasted slices of country bread

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1013 calories; 70 grams fat; 18 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 14 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 76 grams protein; 297 milligrams cholesterol; 886 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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 1 3/4 hours.
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.
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.

2 hours