1 broiler-fryer chicken (2½ to 3 pounds)
1 garlic clove, peeled and cut in half
Juice of 1 lime
Salt
Freshly ground white pepper
16 garlic cloves (unpeeled)
½ cup Chicken Stock
¼ cup dry vermouth
Chicken Stock
2 teaspoons arrowroot
Cold water
¼ cup Mock Creme Frakhe
1 tablespoon snipped parsley
Salt
Freshly ground white pepper
1. Rinse chicken; pat dry. Place in a roasting pan. Rub entire surf ace of chicken with cut garlic clove. Squeeze lime juice over chicken. Sprinkle cavity and outside of chicken lightly with salt and pepper. Place remaining garlic cloves around chicken; pour in ½ cup stock and ¼ cup dry vermouth.
2. Roast in a 325°F oven about 2½ hours, or until done; meat on drumstick will be very tender. Add stock if necessary to keep garlic covered. Remove chicken to platter. Cover loosely with aluminum foil. Let stand 20 minutes before carving.
3. Spoon fat from roasting pan. Add enough stock to pan to make 1 cup of liquid. Mix arrowroot with a little cold water; stir into stock. Simmer, stirring constantly, until thickened (about 3 minutes). Stir in Mock Creme Frakhe and parsley. Season to taste with salt and pepper. Pass sauce with chicken.
4 SERVINGS
Note: To eat garlic cloves, gently press with fingers; the soft cooked interior will slip out. The flavor of the poached garlic is very delicate.