CROCKPOT 40 CLOVE GARLIC CHICKEN
-1 large broiler/fryer whole chicken (as big as your crock will fit) I'm using 7 thighs
-thyme, rosemary, sage, parsley
-salt
-fresh ground pepper
-40 cloves UNPEELED garlic
-2 stalks celery, washed and cut into 3 inch pieces
-baguette or french bread slices, toasted (optional) I'm using french baguettes from the freezer.
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.
GRAVY
-1/4 cup cream
-2 - 3 tablespoons cornstarch
-salt and fresh ground pepper to taste
I'm just using a can of Cream of Celery soup + 1 can of milk to make the gravy since I have a stockpile of the cream soups from Target. :o) Oh and I'm lazy and have no cream.
I'm just using a can of Cream of Celery soup + 1 can of milk to make the gravy since I have a stockpile of the cream soups from Target. :o) Oh and I'm lazy and have no cream.
Serve over egg noodles or with Mashers.
Garlic Lover's Tip:
The roasted garlic can also be squished out of it's skins onto the toasted bread. MMMM!
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