cshenk > wrote:

> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
> on methods to make it. Not looking for ones where you cut the chicken to
> parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to head
> cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
> If I had more veggies, I might do a chicken soup.

If you have garlic, make this variation on the famous
chicken-with-40-cloves-of-garlic theme. The recipe is Alain Senderens',
no less, from his _The Three-Star Recipes of Alain Senderens.

Victor

Poulet aux 40 gousses d'ail
Chicken with 40 Cloves of Garlic

Ingredients for 4 servings

For the garlic:
2 tablespoons olive oil
Salt, pepper
1/2 teaspoon sugar
40 large cloves garlic (about 4 large heads), separated but unpeeled

For the chicken:
1/2 cup olive oil
1 chicken, weighing 3 pounds
Salt, pepper
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chervil
2 tablespoons finely chopped chives
2 teaspoons finely chopped coriander leaves (cilantro)
2 teaspoons finely chopped basil
1 teaspoon thyme leaves
1/2 bay leaf
About 1 1/2 cups flour (for sealing the pot)

Utensils:
Large 4- to 5-quart oval pot, with cover
Pastry brush

The garlic:
Place 2 tablespoons of olive oil on a plate, season with salt, pepper,
and sugar, and roll the unpeeled cloves of garlic in the mixture to coat
them completely.

To cook:
Preheat the oven to 425°F.
Heat 1/2 cup of olive oil in the oval pot. Generously salt and pepper
the chicken inside and out and place it in the pot. Distribute the
cloves of garlic around the chicken, sprinkle the herbs over everything,
seal the pot (see Note), and bake for 1 hour.

To serve:
Take the pot to the table and break open the seal in front of your
guests. Cut the chicken into pieces, sprinkle each one with a little
salt and pepper, spoon the herbs and garlic over the chicken, and serve.
Each person should split the cloves of garlic open with a knife and eat
the creamy inside as a vegetable.

Note: Add enough water to the flour to make a soft dough. Roll the
dough between the palms of your hands, or on the table, to form a
sausage (or 3 to 4 smaller ones) long enough to go around the edge of
the pot. With a pastry brush dipped in water, dampen the edge of the
pot, place the sausage(s) around the edge, and press down to hold in
place. Lightly brush the dough with water, put the cover of the pot
into place, press it down, and fold any excess dough up over the edge of
the cover, pressing on it as you do so.