Chicken With 40 Cloves Of Garlic In A Clay Pot

1. Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.

2. Line bottom and sides of cooker with parchment paper.

3. Combine olive oil, garlic and herbs in cooker.

4. Rinse and pat dry chicken reserving neck and giblets for other use.

5. Place chicken over garlic mixture.

6. Drizzle with lemon juice.

7. Sprinkle with salt and pepper.

8. Place covered cooker in COLD oven.

9. Set oven at 475 degrees F.

10. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.

11. Remove cover; bake until chicken is crisp and brown.

12. 5 to 10 minutes.

13. Carve chicken and spoon cooking liquid over chicken.

14. Serve with garlic and french bread.

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Nutrient	Quantity
Total fats	14.1366 g
Protein	7.6854 g
Carbohydrates	40.7243 g
Energy	301.495 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1281 g
Water	84.3733 g
Aspartic acid	0.5868 g
Calcium, Ca	218.25 mg
Lutein + zeaxanthin	21.4875 g
Fiber, total dietary	2.5658 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	6.1525 g
Niacin	0.8539 mg
Arginine	0.7608 g
Riboflavin	0.1343 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.966 g
Sodium, Na	20.8225 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	14.1366 g
Manganese, Mn	2.0082 mg
Fructose	0.1678 g
Proline	0.12 g
Fatty acids, total saturated 16:0	1.6303 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	28.6582 mg
Sugars, total	1.5843 g
Serine	0.228 g
Fatty acids, total saturated 10:0	0.0054 g
Fatty acids, total saturated 18:0	0.2643 g
Vitamin B-6	1.489 mg
Selenium, Se	17.0552 g
Ash	1.832 g
Fatty acids, total saturated 18:1 undifferentiated	9.6351 g
Pantothenic acid	0.7352 mg
Phenylalanine	0.2196 g
Copper, Cu	0.3612 mg
Betaine	0.0135 mg
Thiamin	0.2437 mg
Methionine	0.0912 g
Iron, Fe	2.1278 mg
Carbohydrate, by difference	40.7243 g
Phosphorus, P	184.82 mg
Folate, total	6.65 g
Tocopherol, gamma	0.112 mg
Alanine	0.1584 g
Valine	0.3492 g
Fatty acids, total saturated 18:2 undifferentiated	1.5945 g
Glycine	0.24 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	1.3996 mg
Isoleucine	0.2604 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	1.7226 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.3696 g
Vitamin A, IU	11.715 IU
Folate, DFE	6.65 g
Tryptophan	0.0792 g
Vitamin C, total ascorbic acid	43.3418 mg
Phytosterols	29.835 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0972 g
Vitamin K (phylloquinone)	10.167 g
Fatty acids, total saturated	1.977 g
Histidine	0.1356 g
Fatty acids, total monounsaturated	9.8638 g
Threonine	0.1884 g
Folate, food	6.65 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	2.0561 mg
Magnesium, Mg	30.915 mg
Lysine	0.3276 g
Potassium, K	497.0425 mg
Cystine	0.078 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	40 cloves	178.8	39.672	0.6
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	1 tablespoon	119.34	0	13.5
French bread	0	0	0	0
Pepper	0	0	0	0
thyme leaf	0.25 teaspoon	0	0	0
sage leaf	0 teaspoon	0	0	0
rosemary leaf	0.25 teaspoon	0	0	0
frying chicken	8.5	0	0	0