The garlic, squeezed from its hull and spread onto grilled crisp slices of rough country bread as one eats the chicken, will be appreciated by all who do not share the mental antigarlic quirk; if the bread can be grilled over hot coals, the light smoky flavor will be found to marry particularly well with the garlic purée.
For variety’s sake, turn, quarter, and choke 3 or 4 tender young artichokes, coating them immediately in the recipe’s olive oil before mixing all the ingredients together.
Put everything except the bouquet into an earthenware casserole, turning around and over repeatedly with your hands to be certain of regularly dispersed seasoning and liberal and even coating of oil. Force the bouquet into the center, packing the chicken around and filling all interstices with garlic cloves. Prepare a dough of flour, water, and a dribble of oil, roll it into a long cylindrical band on a floured board, moisten the ridge of the casserole, press the roll of paste into place, and press the lid on top. Cook in a 350° oven for 1 hour and 45 minutes and break the seal of paste at the table.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.