(The recipe below was originally from Bill &Dougie McKereghan, our neighbors across the alley when we lived on AbellAvenue in Baltimore.)
CHICKEN CASSEROLE WITH FORTY CLOVES OF GARLIC
2 large slices coarsely grained bread (can use slices ofFrench or Italian bread)
1 3 1/2-to-4-lb. chicken, whole
2 tablespoons butter
Salt
2 bay leaves—-
40 cloves garlic, unpeeled
Preheat oven to 350° F.
Put the bread slices in a 4- to 5-quart earthenwarecasserole with cover. Truss thechicken but do not stuff it. Placeon top of bread. Smear the top ofthe chicken with the butter and salt. Addthe bay leaves.
Surround the chicken with the unpeeled garlic cloves.
Cover the casserole and bake in 350° F. oven for 1 1/2hours. Since the garlic skinsharden in the cooking, the centers of the cloves can easily be removed and willbe soft. Either spread them on thebread and serve with the chicken or put in a small dish and pass along with thebread.
Serves 4.
Inspired by the Forty Clove of Garlic in the above recipe, we often surround ourstand-up chicken with lots of unpeeled garlic, stuff a few peeled cloves underthe skin, shake a bit of Italian Seasoning over the chicken, then drizzle alittle rosemary-olive oil. Voila — it cooks. Of course, this wayyou do not have that steamy bread. Just serve a good loaf on theside.
This recipe has been kitchen tested.
(Click here to see the recipe for RUMANIAN SMOTHERED CHICKEN with SOUR CREAM and LEMON, another McKereghan contribution to our family cookbook)
To see a recently published and verydifferent version, developed by chef AntoineWestermann, you can go to the New York Times’ website, double clickhere on
http://www.nytimes.com/2001/12/12/dining/121GREX.html
Theauthor of the article in The Times, Dorie Greenspan, describes this latestreincarnation of garlic chicken “. . . the next generation of a greatno-matter-what recipe.”
You can find this and related recipe(s) by tapping here on the Home Cookin’ index.
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