Ingredients
My husband makes a kickass “40 Clove Chicken” in ours. I just emailed him for the recipe for you:
1 Chicken. Clean him inside and out as normal. Season with salt and pepper. Stick one preserved lemon up his bum, or failing that, one fresh lemon. A few rosemary twigs in there too can’t hurt.
Heat a good slug of olive oil in the pot and brown the chicken all over. Then take it out and put it aside.
Bust up about 3 heads of garlic into cloves (exactly 40 cloves isn’t required unless you’re superstitious) and chuck them in the pot. Throw in some thyme and rosemary twigs (dried is OK too).
Put the chicken on top of that lot.
Pour in some dry white wine. Maybe 1/2 - 1 cup or so.
Put on the lid and seal. A dough of flour and water is traditional, but a couple of layers of alfoil under the lid and scrunched up at the sides works too.
Bake in moderate oven for as long as you normally cook a chicken - I go about 1.5 hours at 180C.
Preparation
as above
