Yes, made in the slow cooker. We actually skimped a bit on the number of garlic cloves (I personally think garlic is overrated and overused), but the recipe does in fact call for 40. The recipe is from brother and sister-in-law:
2 sprigs each thyme, rosemary, sage, parsley 40 cloves garlic 1/4 t black pepper 4 lb. whole broiler/fryer chicken 2 stalks celery, cut into 3" pieces
Place one sprig of thyme, rosemary, sage and parsley in chicken cavity. Place celery in crockpot. Put chicken on top of celery. Add garlic around chicken. Chop remaining herb; sprinkle herbs and pepper on chicken. Cover and cook on low for 8 hours OR high for 4 hours.
You can squeeze the garlic to spread on crusty bread when you serve!
3 comments:
Damn!! 40 cloves... sounds yummo
Did you make that in your slow cooker? It looks way more appetizing than anything I've ever made in mine! Do share your technique, please!
Yes, made in the slow cooker. We actually skimped a bit on the number of garlic cloves (I personally think garlic is overrated and overused), but the recipe does in fact call for 40. The recipe is from brother and sister-in-law:
2 sprigs each thyme, rosemary, sage, parsley
40 cloves garlic
1/4 t black pepper
4 lb. whole broiler/fryer chicken
2 stalks celery, cut into 3" pieces
Place one sprig of thyme, rosemary, sage and parsley in chicken cavity. Place celery in crockpot. Put chicken on top of celery. Add garlic around chicken. Chop remaining herb; sprinkle herbs and pepper on chicken. Cover and cook on low for 8 hours OR high for 4 hours.
You can squeeze the garlic to spread on crusty bread when you serve!
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