Chicken Stuffed With Garlic - cooking recipe

Ingredients

5 to 6 lb. roasting chicken
3 whole heads fresh garlic
1/2 c. sherry wine
1 Tbsp. cooking oil
salt and pepper for seasoning

Preparation

Season chicken inside and out with salt and pepper.
Pull neck skin over back of chicken and secure with a toothpick.
Peel off papery skin from garlic, keeping cloves intact and place garlic in chicken body cavity.
Add in the sherry and tie tall section and legs together with kitchen string.
Fold wings back.
Brush chicken with oil.
Roast in preheated 375\u00b0 oven for 1 1/2 hours or until brown and tender.