Chicken Braised with Forty Cloves of Garlic

To serve 4
4 lb. chicken
salt and pepper
1 small bouquet garni of fresh parsley and thyme, and a bay leaf
1 cup olive oil
40 garlic cloves, unpeeled
1 large bouquet garni of fresh rosemary, thyme, sage and parsley, and a bay leaf, wrapped in a folded rib of celery flour-and-water paste, containing a little oil
8 croutons, made from 4 slices firm white bread with crusts removed, sliced diagonally into triangles and browned in olive oil

Season the inside of the chicken with salt and pepper, place the small bouquet garni in the cavity and truss the bird. Put the olive oil into a heatproof casserole with the garlic cloves and the large bouquet garni. Place the chicken in the casserole and turn it several times so that it is well coated with the oil. Seal the lid of the casserole with the flour-and-water paste. Place the casserole in a moderate oven preheated to 325 degrees and cook for about 1-1/2hours.

Transfer the casserole to the table and remove the lid just before serving. A delicious aroma of garlic will be released. The chicken will be tender and fragrant. Serve with croutons and let each person spread his croutons with garlic, squeezed from their skins.