Chicken with 40 cloves of garlic

4 servings Prep: 10 mins, Cooking: 1 hr 30 mins
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By Food24 November 03 2009
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Ingredients (13)

2.00 kg chicken — whole
2.00 fresh thyme — sprigs
2.00 fresh rosemary — sprigs
bay leaves
2.00 sage
40.00 garlic — large cloves
2.00 celery stalks — chopped, with leaves
2.00 flat-leaf parsley
2.00 yellow pepper — or orange pepper, chopped
45.00 ml fresh chillies — 573
sea salt and freshly ground black pepper
baguette — sliced, toasted
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1. Sprinkle the chicken with salt, inside and out. Stuff it with half the herbs and 4 garlic cloves. Place the chicken in a casserole dish and surround with remaining garlic, herbs and vegetables.
2. Coat chicken and vegetables with olive oil and season with salt and pepper. Cover and bake in a preheated oven at 200 ºC for about 1 1/2 hours.
3. Remove from oven and skim the fat from the juices. Pour the juices into a jug. Serve the chicken hot, accompanied by the sauce and toasted baquette or French bread. (The tasty purée from the roast garlic cloves can be spread on to the toast.)

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