Chicken with Forty Cloves of Garlic

Forty cloves of garlic may sound like a lot but the garlic loses its bite as it slowly braises in the stock with the chicken. The garlic softens, becoming mild and creamy I have no idea why the magic number seems to be forty, but a few cloves more or less won’t alter the flavor very much. The cooked garlic slides easily out of its skin and is eaten as a spread on toasted baguette slices.