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Roast Chicken with 20 Cloves of Garlic

4 servings

1 head garlic, separated and peeled
2 tablespoons butter or margarine
1 broiler-fryer chicken, cut up, about 3 1/2 pounds
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried rosemary, crumbled

Preheat oven to 375 degrees. To peel garlic,
trim ends off individual cloves and drop them
into a pan of rapidly boiling water for about 10 seconds.
Drain into a colander and run under cold water.
slip off the skins and set aside.

Place the melted butter in a small dutch oven.
Add the chicken to dutch oven and toss to coat with butter.
Lift out half the pieces.

Sprinkle pieces left in Dutch oven with half the garlic,
salt, pepper, and rosemary. Return remaining chicken to
Dutch oven and repeat. cover and bake for 1 1/2 hours.
(Do not open oven door during baking.)
Serve the chicken with the garlic and the juices with
the french bread for dipping.

 

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