2 heads fresh garlic
1 C. water
1 fryer chicken (about 3 to 4 pounds)
1/4 tsp. EACH black pepper and dill weed
1/4 tsp. salad oil
1/4 pound fresh mushrooms, rinsed and trimmed (sliced if large)
6 (1 inch) pieces celery
2 tsp. flour
1 tsp. cooking sherry
1 C. half and half

Separate garlic cloves and discard loose skin, but do not peel. Boil garlic in water in a small saucepan for 30 minutes. Meanwhile, entering from the neck and rear sections of the chicken, break the membranes that attach the skin to the body with your index finger. Remove all fat from the chicken. Strain water from the garlic into a small bowl and reserve. Scatter garlic on a plate to cool. Press each clove from the pointed end in a small bowl. Discard the skins. Preheat oven to 350 degrees F. Add pepper and dill to garlic paste in a bowl and blend well. Spoon half the mixture under the skin of the chicken, patting gently to distribute evenly. Spread the remaining spread inside the chicken. Place chicken in a lightly oiled shallow baking dish and fill bird cavity with mushrooms. Arrange celery around chicken. Bake at 350 degree F for 1 1/2 hours, basting every 15 minutes with reserved liquid. Remove chicken to a serving dish. Remove mushrooms and chop. Discard celery. Scrape drippings from the baking dish into a small pan. Stir flour into the pan drippings. Add mushrooms, sherry, and half and half. Bring to a boil, stirrings constantly. Turn off heat and stir until well thickened. Quarter the chicken and serve with sauce.