Poulet aux Cinquante Gousses d’Ail

Chicken with fifty cloves of garlic

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 ( lb) weight
  • bay leaves<

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.