INGREDIENTS

INSTRUCTIONS

Pat the chicken dry. Rub inside and out with one split clove of
garlic. Lightly salt and pepper. Preheat oven to 450 degrees. Place
chicken on a roasting rack in a baking pan and arrange cloves of
garlic around in the pan. Place in the oven and reduce heat to 350
degrees. Bake 20 minutes and then pour wine over the chicken. Baste
again in 10 minutes and again 10 minutes later. Roast a total of one
hour. You may wish to bake your chicken longer. My friends serve the
chicken on a platter with the garlic on the side. In this way you can
squirt the cooked garlic cloves onto bread, rolls or potatoes. Or you
can make the following sauce. For The Sauce: Put the chicken stock in
a small saucepan and add the cream. As this is heating, squirt all of
the garlic cloves into the sauce, discarding the peels. Simmer for a
few minutes. Correct the seasoning with salt and pepper and enjoy the
sauce on the chicken. They call it Grand Garlic Gluttony. I cannot
understand why!  Comments: It is always fun to receive recipes from
fans and friends.  This is one will scare you to death, since it calls
for one chicken  and forty cloves of garlic. I cannot even thank the
person since he  or she did not put a name on the recipe ... and I have
long since  lost the envelope. So, you know who you are, and you are
going to  have the whole country smelling of wonderful garlic. Do try
this. It  is not strong at all and is very good for you.  Recipe
Source: THE FRUGAL GOURMET by Jeff Smith From the 11-28-1990  issue -
The Springfield Union-News  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
07-28-1994  Recipe by: unknown  Converted by MM_Buster v2.0l.

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