- 1 (2 to 3 pound) whole chicken
- 3 1/2 cups sweet vermouth
- 3 medium heads unpeeled garlic
- 1 bunch fresh parsley, chopped
- 1 1/4 cups chicken stock
- Bring a large pot of salted water to a boil. Put in chicken, boil until meat falls away at the bone. Pull out as many bones and as much skin as you like.
- Stir in the vermouth, garlic cloves (don't peel - you will use them for the bread), parsley and chicken stock. Reduce heat to low and let simmer and reduce for about 2 hours. Serve hot with slices of bread. Take the soft garlic and spread on fresh bread as 'garlic butter'. Yum!
04/10/2018
recipepes.com
Forty Garlic Chicken, recipe
PT15M
PT1H
5
455 calories