1 free range chicken
1 bunch of aromatic herbs (bay leaf, fresh thyme, leek leaves, etc.)
50 cloves of garlic
1 sprig of rosemary
2 sprigs of thyme
Parsley leaves
1 heart of celery
120 g of rusks
Extra virgin olive oil
Salt, pepper
1
Preheat the oven to 180ºC.
2
Season the inside of the chicken with salt and pepper and add the bunch of herbs.
3
We put the garlic cloves with all the herbs in a pan with a lid that can go in the oven, place the chicken on top, season with salt and pepper, spray with oil and close hermetically.
4
Bake for 1 hour and 30 minutes in the oven. At the end of cooking, we take the cloves and extract all the pulp, add a tablespoon of cooking liquid to the garlic puree and spread them on the biscuits.
5
Cut the chicken into pieces and serve with the rusks.
CategoryMAIN COURSE
Ingredients
1 free range chicken
1 bunch of aromatic herbs (bay leaf, fresh thyme, leek leaves, etc.)
50 cloves of garlic
1 sprig of rosemary
2 sprigs of thyme
Parsley leaves
1 heart of celery
120 g of rusks
Extra virgin olive oil
Salt, pepper
