Basically, this is a chicken stuffed two different ways at the same time. We'll put peeled garlic cloves under the skin and unpeeled ones in the cavity. It results in a surprisingly creamy layer of sweet garlic between the skin and breast meat.

Method: Heat oven to 325 degrees. Sprinkle herbs on skin and in cavity. Loosen the skin on the breast with fingers and slide peeled garlic cloves between skin and meat. Distribute the garlic evenly in a single layer. Loosely put the unpeeled cloves in the cavity and put chicken into uncovered roasting pan. After about one hour, brush skin with mayonnaise. Roast until juices run clear, about 2 to 2 1/2 hours. Remove chicken to platter and take garlic out of cavity and arrange them around the bird. Serve.

The roasted cloves from the cavity are eaten by pressing with a fork or scraping with teeth as with artichokes. The garlic may be eaten directly, spread on bread or spread on the meat as it is cut for eating.

Garlic cloves pushed into little slits in roasts add a spicy note. Works best with strongly flavored meats like lamb and mutton and game meats. Drop a whole clove into the pot when you're making rice. Remove it when done or simply stir the cooked garlic throughout the rice. Stick a clove of garlic on the end of the fork you're using to stir scrambled eggs in the skillet. When the eggs set, discard the garlic. You won't taste garlic; what you'll taste are the most flavorful scramblers you've ever had without sensing why. Drop a couple cloves of garlic in a small bottle of vinegar. In a week or so you'll have garlic vinegar for salads, mayonnaise, the water for poaching fish or shrimp.