• Cooking Time: 90
• Servings: 8
• 5 ribs celery, cut into 3 x 1/4 inch strips
• 5 carrots, cut into 3 x 1/2 inch strips
• 1 1/2 cup coarsely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon dried tarragon leaves, crushed
• 1/4 teaspoon pepper
• 8 chicken leg-quaters (or other pieces)
• 1/3 cup olive oil
• 40 unpeeled cloves garlic (about 3 bulbs)
• Crusty bread

1. In greased 4 quart casserole place celery, carrots and onion.
2. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon tarragon and 1/4 teaspoon pepper.
3. In bowl, toss chicken with oil until coated.
4. Arrange chicken and garlic cloves in casserole; drizzle with any oil remaining in bowl.
5. Sprinkle with remaining salt, tarragon and pepper.
6. Cover tightly with foil before covering with lid.
7. Bake in 375 degree oven 1 1/2 hours.
8. Serve chicken in bowls with the pan juices and garlic cloves. S
9. queeze garlic from the husks; spread, like butter, on bread and eat along with the chicken.
10. Best if chicken is skinned.

"Vampire Chicken" will keep them away from you for a lifetime!Dont be alarmed by the number of garlic cloves called for, the garlic mellows as it roasts,this dish is delicious and delicately flavored.