Chicken With 40 Cloves Of Garlic - cooking recipe

Ingredients

2 plump fryers, quartered or 8 chicken legs
4 ribs celery, thinly sliced
2/3 c. olive oil
6 sprigs parsley
1 tsp. tarragon
2 1/2 tsp. salt
1/4 tsp. freshly ground pepper
dash of nutmeg
40 whole cloves garlic, peeled *
flour and water

Preparation

Rinse chicken in cold water and pat dry.
Put the oil into a heavy casserole with celery, parsley and tarragon.
Add chicken pieces and sprinkle with 1 teaspoon salt, pepper and nutmeg.
Turn chicken several times so all surfaces are coated with oil.
Toss in the 40 peeled garlic cloves; sprinkle with remaining salt and put lid on casserole.
Make a heavy, thick flour and water paste and with your hands, press it all around the rim where the lid and casserole meet, making an even, tight seal.
Cover the lid and the circle of paste with a layer of foil.
Bake in preheated 375\u00b0 oven for 1 1/2 hours.
Do not remove lid or foil during baking period. At serving time, remove foil and flour seal.
Serve the chicken with hot toast or thin slices of pumpernickel and spread the soft, buttery garlic cloves on top.