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11 December 2012,22:22 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
3 hours

Preparation Method :

  • Wash and dry the chicken cavity, insert the bouquet garni and add salt and pepper to taste. Truss the chicken with string.
  • Heat the oil in a flameproof casserole into which the bird just fits.
  • Add the garlic and celery, then the chicken, and cook until it is lightly browned on all sides.
  • Cover the casserole. Make a paste with the flour and water and seal carefully around the edge.
  • Put the casserole in a preheated oven and cook for 2 ½ hours without opening the oven door during cooking.
  • Break the flour and water seal, then lift out the chicken and place it on a warmed serving platter. Arrange the garlic cloves around the chicken and garnish with sprigs of rosemary, sage and thyme.
  • Serve hot, with mashed potatoes and a juicy vegetable dish such as ratatouille.


  • 3 kg oven-ready, corn-fed chicken, giblets removed
  • 2 bouquet garni
  • 10 tablespoons Cooking oil
  • 50 garlic cloves, separated but not peeled
  • 2 celery stick, chopped
  • Salt and pepper
  • A few sprigs each of rosemary, sage and thyme, to garnish

For Sealing

  • 6 tablespoons plain flour 
  • 6 teaspoons water

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