Cooked - Chicken with 40 Cloves of Garlic

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2 c. onions, coarsely chopped

2 celery stalks, coarsely chopped

Kosher salt & fresh ground pepper

1 3.5-4lb. frying chicken, preferably kosher

40 plump garlic cloves

3 tbsps. Extra virgin olive oil

¼ c. dry white wine

½ c. mixed fresh herbs , such as tarragon , thyme , lemon verbena, lovage, chervil, flat-leaf parsley, rosemary, lavender

Preheat oven to 375 degrees.
Combine onions and celery in a 5 ½ qt. Dutch oven, preferably cast-iron. Rub salt & pepper inside chicken and place bird over onion mixtures. Scatter garlic cloves around chicken.
Pour olive oil, then white wine, over chicken and garlic. Season generously with more salt and pepper. Place 2 tablespoons of herbs inside the chicken. Scatter remaining herbs over chicken and garlic cloves.
Cover pot tightly, first with heavy foil, then lid. Toast chicken for 1 ½ hours. Chicken should be fork-tender; it will not be browned.
Carve chicken into quarters. Serve with garlic cloves and pan juices.

NOTE : While chicken rests, pureeing half of the pan juices along with the onions, celery & garlic can make a delightful sauce.