Name: Poulet aux Cinquante Gousses d’Ail (Chicken with fifty cloves of garlic)
Yield: Serves 6
Cuisine: French
Ingredients: olive oil; 5 sprigs of parsley; 2 sprigs of thyme; 1 sprig of rosemary; 4 leaves of sage, chopped; salt and pepper; 4–6 slices of toast; 1 stick of celery, sliced; 1 large corn-fed chicken, about 2 kg (4½ lb) weight; 50 cloves of garlic (4–5 heads); 1½ bay leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Variations on this theme occur from Périgord southwards in France; with the garlic becoming milder and sweeter in the sun, the number of garlic cloves rises. Don’t worry, the purée they make is delicious and unidentifiable. A leg of lamb often takes the place of the chicken.

Ingredients

1 large corn-fed chicken, about 2 kg (4½ lb) weight
1½ bay leaves<

Europe
France
Main course
Mediterranean

Method

Preheat the oven. Remove the giblets from the bird, keeping the liver for another dish. Tie the ½ bay leaf into a bouquet with 1 sprig each of thyme and parsley, and put it inside the bird.

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Poulet aux Cinquante Gousses d’Ail

Chicken with fifty cloves of garlic

Ingredients

Method

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