Chicken with Forty Cloves of Garlic

Directions

Rinse the chicken in cold water and pat dry with paper towels.

Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides.

Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover.

Add the parsley and tarragon.

Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg.

Pour the oil remaining in the plate into the casserole.

Toss in all garlic and sprinkle with the remaining salt.

Lay a piece of aluminum foil on top of the casserole, to make a tight seal.

Set on the casserole lid.

Bake in a 375-degree oven for 1½ hours without removing the lid.

Serve with hot toast or thin slices of French bread or pumpernickel, spread with the softened buttery garlic cloves.