"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

James Beard's Roasted Chicken with 40 Garlic Cloves Recipe

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This recipe for James Beard's Roasted Chicken with 40 Garlic Cloves, by , is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Danielle Grandin
Added: Saturday, March 14, 2009


2/3 cup olive oil
8 chicken drumsticks or 8 thighs
4 ribs of celery, cut in long strips
2 medium onions, chopped
6 sprigs of parsley
1 tablespoon chopped fresh tarragon
1/2 cup of dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
pinch of nutmeg
40 cloves of garlic unpeeled
Toasted Bread, as needed

1.Preheat oven to 375 degrees.

2. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides

3. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them and sprinkle with the salt and pepper, add a pinch of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake for 1 1/2 hours, without removing the cover.

4. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread of toast. The garlic should be squeezed at the root end of it's papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

Personal Notes:
Personal Notes:
Another great dish from the culinary class we took in August 2008. Had a great time in that cooking class




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