Wednesday, May 27, 2009

An overnight Crockpot Success..

I needed some chicken for my Buffalo Wing Dip and had a chicken in the fridge that was ready to be used and the herbs in my balcony garden were starting to grow so nicely. I came across this crockpot recipe for a chicken and it was perfect for my dip as the chicken was so tender and just fell off its bones. The rest of the chicken and bones, I used to make some chicken stock and store in the freezer for a later recipe.

Chicken with 40 Cloves Garlic


2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh Italian parsley
40 cloves garlic, unpeeled
1 onion, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 whole chicken
2 stalks celery


Place sprigs of thyme, rosemary, sage, parsley and half of the garlic in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add remaining garlic around chicken. Sprinkle salt and pepper over chicken. Cover; cook on Low 8 - 10 hours (High 4 - 6 hours). To serve, place chicken, onions, garlic and celery on serving platter.

Note: You can squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife topped with some crumbled goat cheese and a little rosemary. Yummy!


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