Chicken With Forty Cloves of Garlic

• 40 garlic cloves
• 23 cup olive oil
• 4 celery ribs, thinly sliced
• 6 sprigs parsley
• 1 tablespoon dried tarragon
• 2 broiler-fryer chickens, quartered
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 dash nutmeg

1. Preheat the oven to 375F Peel the garlic, leaving the cloves whole.
2. Put the oil into a large, heavy baking pan that will hold the chicken pieces in 1 layer.
3. Add the celery, parsley, and tarragon.
4. Arrange the chicken pieces on top and sprinkle with the salt, pepper, and nutmeg.
5. Turn the chicken several times so all the chicken is coated well with oil; toss in the garlic.
6. Cover with heavy duty aluminum foil, making sure the edges are tightly sealed.
7. Bake for 1 1/2 hours without removing the foil.
8. Remove the foil and bake for an additional 15 minutes or until browned.
9. Serve the chicken with the garlic.

garlic, olive oil, celery, parsley, tarragon, broilerfryer chickens, salt, ground black pepper, nutmeg

Taken from www.food.com/recipe/chicken-with-forty-cloves-of-garlic-84096 (may not work)