Rival 3855 用户手册
-13-
CHICKEN WITH 40 CLOVES GARLIC
2 sprigs fresh thyme
40 cloves garlic, unpeeled
2 sprigs fresh rosemary
1
⁄
4
teaspoon ground black pepper
2 sprigs fresh sage
4-pound whole broiler/fryer chicken
2 sprigs Italian parsley
2 stalks celery, cut into 3" pieces
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in
stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining
herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH
4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted
garlic out of skins onto toasted French bread slices and spread with knife.
stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining
herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH
4 hours). To serve, place chicken, garlic and celery on serving platter. Squeeze roasted
garlic out of skins onto toasted French bread slices and spread with knife.