Poulet aux Quarante Gousses d'Ail
Active time: 15 min Start to finish: 50 min
Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the "stinking rose" — mellowed by long, slow cooking.
Recipe information
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.
Step 3
Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.
Step 4
Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.
Step 5
Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.
Recipe notes
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