Monday, May 28, 2007
Tasty Tuesday - Crockpot 40 Clove Garlic Chicken
I'm getting an early jump on Tasty Tuesday at Many Little Blessings because I don't know what time I will be able to get online tomorrow (and you need to go post a recipe too because Angie gives away prizes!). I got today's recipe ironically as a part of blogging Menu Plan Mondays. I noticed this Crockpot 40 Clove Garlic Chicken popping up on many a meal plans. I figured, if there were that many people fixing this, it had to be good! I got this recipe from Susanne at Living to Tell The Story. Since we are low carbing it, we opted not to make the gravy. I used a 4 pound chicken and cooked it for approximately 7 hours on low and the chicken literally fell off the bone! And don't let the 40 cloves of garlic discourage you from trying this recipe! The flavor was very mild. And to boot, both Ian and Kyra had seconds!!!! (a major miracle in this house!)
CROCKPOT 40 CLOVE GARLIC CHICKEN
-1 large broiler/fryer whole chicken (as big as your crock will fit)
-thyme, rosemary, sage, parsley
-fresh ground pepper
-40 cloves UNPEELED garlic
-2 stalks celery, washed and cut into 3 inch pieces
-baguette or french bread slices, toasted
Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.
Remove chicken and celery to serving platter. Remove garlic to small bowl.
-1/4 cup cream
-2 - 3 tablespoons cornstarch
-salt and fresh ground pepper to taste
Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat. We served it with noodles.
The roasted garlic can be squished out of it's skins onto the toasted bread.