CHICKEN WITH 40 CLOVES GARLIC
2 sprigs fresh thyme | 40 cloves garlic, unpeeled |
2 sprigs fresh rosemary | 1⁄4 teaspoon ground black pepper |
2 sprigs fresh sage | |
2 sprigs Italian parsley | 2 stalks celery, cut into 3" pieces |
Toasted French bread slices |
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Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.
