Along the Canal St.
Halve the three garlic bulbs. The bottom halves will cling together nicely. Save them, peel the loose cloves and chop them finely. Fill the chickens with part of the mixture of chopped garlic, sage, thyme, salt and pepper. Rub them with olive oil, salt and pepper and place on a baking sheet. Distribute the halved garlic bulbs between them and a few of the mushrooms. Arrange the remaining mushrooms on another baking sheet, top with the remaining garlic, thyme and sage mixture. Drizzle with some olive oil and sprinkle with salt and pepper.
Briefly leave the birds to rest after baking.
Take them with mushrooms, garlic and all on a picnic or serve with the pumpkins au gratin (handy, they can also go into the oven) and fried wild spinach.
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