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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