Chicken with 40 Cloves of Garlic (CATKTV)

• Table salt
• 1 (3 1/2 to 4-pound) chicken,  cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks) and trimmed
• 3 medium heads garlic (about 8 ounces), outer papery skins removed, clove separated and unpeeled
• 2 medium shallots, peeled and quartered
• 1 tablespoon olive oil
• 3/4 cup vermouth or dry white wine
• 3/4 cup low-sodium chicken broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 tablespoons unsalted butter

Brine the chicken 1/4 cup of salt dissolved in 2 quarts of cold water for 30 minutes.
Probably only the second time I've tried to break down a chicken before.  Certainly not perfect, but I got to practice.

Garlic, shallot, olive oil, salt, and pepper.

Roasted at 400 degrees F for 40 minutes.

Through dry chicken with paper towels and brown until golden.

Throw all the ingredients together and roast until the thickest part of breast s registers 160 to 165 degrees.

Sauce, ready to be enriched with butter and some of the roasted garlic.

After spending the following few days easily peeling cloves of garlic to smear on italian bread I think it would have been brighter to peel the garlic before pushing it through a fine mesh strainer.

A fairly good dish.  Not exciting enough for me to want to make again.