Roasting chicken; whole or cut into 8 serving pieces
Salt & pepper; to taste
1
ts
Tarragon
1
Bay leaf
1
Sprig parsley
2
Stalks celery; cut into strips
1
Onion; chopped
2
tb
Olive oil
1/2
c
Dry vermouth
40
Cloves garlic; pealed
8
Toast slices (french baggets preferable)
INSTRUCTIONS
1. Pre-heat oven to 375 degrees. 2. Sprinkle the chicken with salt,
pepper, and tarragon to taste. 3. Place the bay leagf, parsley, celery, and
onion in the bottom of a close fitting oven proof casserole. Place the
chicken on top and add the garlic and vermouth. 4. Cover the top of the
cassewrole tightly with aluminum fiol. 5. Bake in the pre-heated oven for 1
1/2 hours. Do not remove the cover until the time has elapsed. 6. Serve the
chicken with the pan juices and garlic cloves. Spread the roasted garlic
pulp on the toasted bread rounds.
NOTES : I use an oven proof clay pot with a tight fitting lid for thes
recipe.
The garlic may be roasted peeled or unpeeled. Both ways work.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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