| 1 | Joint the chicken into the usual 7 pieces (or buy 2-3 lbs chicken portions). |
| 2 | Separate the head of garlic into cloves and peel them. |
| 3 | Don"t be put off by the quantity of garlic, it doesn"t taint the breath at all. |
| 4 | Above all, don"t reduce the proportion. |
| 5 | in a large casserole, heat the oil with the butter until the froth subsides **beware** don"t let the butter burn. |
| 6 | A few pieces at a time, fry the carefully dried chicken joints on both sides, turning once only. |
| 7 | You don"t want to cook them, just brown them lightly. |
| 8 | as soon as they are all cooked, pour off the excess fat, trying to keep any crusty bits in the pan. |
| 9 | (i put a knife blade on the edge just to let through the fat). |
| 10 | Return the browned chicken to the hot casserole, and still over moderate heat, pour over half the brandy, which you have warmed gently in a ladle. |
| 11 | Set light to it, shaking until the flames subside. |
| 12 | **watch out for your hair** |
| 13 | reduce heat, pour over the brandy, add the whole garlic cloves, season generously with freshly ground pepper. |
| 14 | Cook 20-40 mins depending on how well cooked you like your chicken done, or until tender. |
| 15 | For modern broilers, 20 minutes is long enough for them to be tender. |
| 16 | For older free-range chicken, 40 minutes may not be long enough! you will have a few tablespoonsful of sauce. |
| 17 | Correct seasoning and serve very hot. |
| 18 | The garlic cloves will be deliciously edible. |
| 19 | per ian hoare fidonet cooking echo |
