1. cut the rabbit between the joints into 2 legs and forelegs each. Separate kidneys and liver from the back piece.
Remove kidneys from fat cover. Using a kitchen cleaver or possibly a heavy kitchen knife, divide back piece into 2 on-the-spot pieces. Remove the outer two layers of leaves from the garlic bulbs. Cut each bulb in half lengthwise.
Heat 5 tbsp olive oil in a roasting pan. Season drumsticks, fore-auces and backs with salt and pepper. Season liver and kidneys with pepper only. Sear all rabbit parts on all sides over high heat. Remove backs, liver and kidneys from roasting pan and set aside, covered.
Add halved garlic bulbs, thyme and bay leaf to the roasting pan and fry briefly. Extinguish with white wine, add chicken stock and remaining olive oil. Cook the rabbit and garlic in the heated oven at 200 degrees (gas 3, convection oven not recommended) for 50-60 minutes, basting a few times with the stock. After half an hour put the backs, liver and kidneys into the roasting pan. Serve the rabbit pieces with the broth on a platter or in the roaster.
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