Forty-Cloves-of-Garlic Chicken

Ingredients

• 1 tablespoon cornstarch 
• 0.5 cup cooking wine dry white
• 0.5 cup evaporated milk fat-free
• 0.5 cup less-sodium chicken broth fat-free divided
• 4  garlic heads 
• 0.1 teaspoon pepper 
• 3 pound broiler-fryer 
• 3 pound broiler-fryer 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 37
2. Peel outer skin from garlic heads, and discard.
3. Cut off top one-third of each garlic head. Separate garlic heads into 40 cloves. Reserve any remaining cloves for another use.
4. Place 35 cloves in center of a piece of heavy-duty aluminum foil; coat garlic with cooking spray. Fold foil over garlic, sealing tightly. Set aside garlic packet and remaining 5 cloves.
5. Place chicken, breast side up, on a rack in a shallow roasting pan.
6. Place 5 reserved garlic cloves in cavity.
7. Place garlic packet on rack in roasting pan.
8. Bake, uncovered, at 375 for 20 minutes.
9. Pour wine over chicken, and bake 40 minutes, basting occasionally with pan juices.
10. Remove garlic from pan; let cool 10 minutes.
11. Bake chicken 30 minutes or until done.
12. Remove and discard papery skin from garlic. Squeeze pulp from garlic cloves into container of a mini food processor.
13. Add 2 tablespoons broth; process until smooth, stopping once to scrape down sides.
14. Combine remaining 1/2 cup broth, evaporated milk, and cornstarch in a small saucepan, stirring until smooth. Cook over medium-high heat 2 to 3 minutes, stirring occasionally. Stir garlic mixture and pepper into broth mixture.
15. Serve chicken with garlic sauce.