20-25 cloves of garlic
2 c. chicken stock
1 chicken, cut up
Salt and pepper
Butter
1 lemon
2 tbsp. butter
2 tbsp. flour
1/2 c. dry white wine

Peel garlic. Parboil for 5 minutes. Drain and poach in chicken stock for 40 minutes with cover on. Salt and pepper chicken. Heat butter in skillet and brown chicken thoroughly. Place chicken in a casserole with a lid.

Drain poached garlic, saving chicken stock. Scatter garlic over chicken in casserole. Peel and slice lemon. Remove seeds and scatter over chicken and garlic.

Sauce: Make a roux by melting 2 tablespoons butter, adding the flour and whisking while cooking for a few seconds. Do not brown. Add wine and reserved chicken stock. Whisk until smooth and simmer 15 minutes. Pour sauce over chicken. Cover and bake for 40 to 45 minutes at 375 degrees F. Correct seasonings. Serves 4 to 6.