If you have a deep stewpan - take the whole Kuru, I gave his mother so chopped Kuru for parts. Parts dry, RUB with pepper, salt, herbs, whole Kuru to RUB also on the inside. Fry until brown in a skillet.

Put in a baking dish, half of the garlic (I just have a deep pan), put the Kurus, inside stick few lavrusik and a bunch of greens (or garlic put lavrusik and cutting herbs). Pour half a Cup of dry wine (in the recipe for red, I had white Carlo Rossi (thank you Candy). Put on roasted slices of the remaining garlic cloves. Put in cold oven, cover tightly with a lid and immediately turn it up to maximum (I have 300). After half an hour to get it to turn (if the whole bird, if the pieces do not get it) and when the cover is opened at 180 ° C to bring another half hour in the oven.

All. The garlic will give a lot vkusnyuschie juice itself is very mild. The recipe suggested to get garlic, mashed with a fork and spread on the baguette. I poured the juice with the garlic in the blender, added cream and grated cheese, a little cooks - it has a creamy garlic sauce that was very tasty to pour the garnish.