3 frying chickens cut into serving sizes
1/4 cup olive oil
2 large carrots
6 stalks celery
2 large onions
40 cloves garlic (5 or 6 heads should do)
1/2 cup chopped fresh parsley
1 cup dry white wine
Salt and pepper
If you buy whole chickens, cut them into serving size pieces. Rub the pieces with olive oil. Peel the carrots and cut into chunks about 2-3 inches long. Cut the celery into pieces about the same length. Cut the onions in half lengthwise (not across as for slices) and divide each half into long narrow pieces (match sticks). Peel the garlic but leave whole. Arrange the chicken pieces in a casserole with a tight lid. Distribute the carrots, celery, garlic, and parsley over chicken. Sprinkle with salt and pepper. Pour the dry white wine over all. Put a layer of foil over all, large enough that it will stick out after the lid has been put in place. Put the lid on the casserole and bake at 350F for 1 1/2 hours.
YIELD: 6-8 servings