40 Cloves Garlic Roast Chicken

Pre heat oven to 200 C, in a large casserole dish place the carrots, celery and onions. In the cavity of the chicken stuff the thyme, parsley, rosemary and six cloves of garlic, place the chicken in to the casserole dish and rub with olive oil, salt and pepper, sprinkle over the rest of the garlic cloves, pour in the wine and stock, pop on the lid and place in the oven.

Cook for approx 1 hour 20 minutes or until thigh juices run clear when pierced. If you want crispy skin remove the lid for the last 30 minutes cooking.

Once cooked leave the chicken to rest for 30 minutes then strain off the stock in to a saucepan.

Reserve all the garlic purée cloves to one side.

To make the gravy squeeze half the garlic purée cloves in to the stock, bring to a simmer and reduce by one third, take off the heat, add the butter and season with salt and pepper to taste.

Brush the sour dough both sides with olive oil and toast in the oven for 10 minutes turning half way through. Squeeze out the garlic purée from the remaining reserved garlic cloves and generously spread on the toasted sour dough.

Serve the chicken sliced or quartered with the stock gravy and enjoy dipping the gorgeous garlic croutons in to the rich stock gravy.