2 large slices of coarsely grained bread (gros pain) one 3 1/2 - 4 pound chicken, whole 2 tablespoons of butter salt 2 bay leaves 40 cloves of garlic, unpeeled
Put the bread slices in a 4 - 5 quart earthenware casserole with cover. Truss the chicken but do not stuff it. Place on top of bread. Rub the top of the chicken with butter and season with salt. Add bay leaves. Surround the chicken with the unpeeled garlic cloves. Cover the casserole and bake in 350ºF. oven for 1 1/2 hours. Since the garlic skins harden in the cooking, the centers of the cloves can be easily removed and will be soft. Spread them on the bread and serve with the chicken. Serves 4 Note: In case the number of garlic cloves seems excessive to you, it is quite possible to cut the quantity in half or to even less, if you wish. However you will have less soft garlic to spread on the bread, which I think you will find a pity.
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