We found this recipe for “Chicken with 40 cloves of garlic” online and doesn’t is look spectacular? 

From a Weblog entitled “scarpetta dolcetto: home cookery and the pursuit of the perfect dinner party” comes this delicious-looking dish; there are lots of other recipes there too. After reading this, it is on my cooking adventure list. “In the classic Provençal dish, popularized in America by Richard Olney and James Beard and others, a whole chicken is baked with lots of olive oil, herbs, a bouquet garni and four, count them, four whole heads of unpeeled garlic, which sweeten and mellow into spreadable, sticky, buttery goodness. The chicken came out wonderfully juicy and well-seasoned, but the best-of-the-best part of our meal were those little packets of roasted garlic.”

We knew there was a reason we bought four heads of garlic from Keagy’s Produce at market recently.