Brenda Nolen

I’ve seen many variations of this recipe but the first time I saw this (and made it) I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. This is fantastic! Of course, I don’t do low fat anything, so use regular chicken broth.
http://www.myrecipes.com/recipe/chicken-with-40-cloves-of-garlic-10000001065513/
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
Chopped fresh flat-leaf parsley (optional)