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CHICKEN WITH 40 CLOVES GARLIC
2 sprigs fresh thyme 40 cloves garlic, unpeeled
2 sprigs fresh rosemary
1
⁄4 teaspoon ground black pepper
2 sprigs fresh sage 4-pound whole broiler/fryer chicken
2 sprigs Italian parsley 2 stalks celery, cut into 3" pieces
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in
stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining
herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH
4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted
garlic out of skins onto toasted French bread slices and spread with knife.