2/3 cup oil
8 drumsticks and 8 thighs or 16 of one
4 ribs celery (in long strips)
2 medium onions, chopped
6 sprigs parsley
1 tablespoon fresh or 1 teaspoon dried tarragon
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
Dash of nutmeg
40 cloves garlic, unpeeled
French bread or toast

Combine celery, onion, parsley and tarragon and place in a heavy 6 quart casserole. Dip chicken pieces in oil to coat evenly and place on top of vegetables. Add vermouth; sprinkle with salt, pepper and nutmeg. Tuck garlic around and between chicken. Cover tightly with foil and lid. Bake in preheated 375 degree F oven for 1 1/2 hours without removing cover.

Serve with pan juices, garlic and slices of bread. Squeeze garlic out from root end of papery husk onto bread and spread like butter.

Makes 8 servings.