Ingredients:
2 teaspoons olive oil
1 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 whole chicken ( about 3 1/2 lbs.)
1 small onions, cut in half
2 stalks celery, cut in half
1 small lemons, cut in half
20 garlic cloves, unpeeled ( 2 whole heads)
3/4 cup dry white wine
1 (14 1/2 ounce) cans chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Directions:
Heat oven to 375 degrees.
Mix oil, rosemary, and thyme in small bowl.
Rub over outside of chicken.
Place onion, celery, and lemon in cavity of chicken.
Place chicken, breast side up, in dutch oven.
Scatter garlic around chicken.
Pour white wine and chicken broth into dutch oven.
Place on stove top, cover, and bring to boil.
Transfer to preheated oven, and bake, covered 25 minutes.
Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
Remove chicken and garlic to platter and cover with foil.
Skim as much fat as possible from pot.
Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
Stir in parsley and salt.
Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
To eat garlic, gently press with fork to squeeze out from skin.
Servings: 6
Time preparation: 20 min.
Time total: 100 min.