August 10, 2010

40 Clove Garlic Chicken

Prep: 10-15 minutes
Cook: 10-12 hours
Servings: 6-8

2 stalks celery
1 (4lb) fryer chicken
3 T. olive oil
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. pepper
1/2 C. chicken broth
1/3 C. dry wine
3 heads garlic
1 loaf French bread

      Coarsely  chop celery and place across bottom of slow cooker. Remove neck and gizzards from chicken.
Throughly rinse and clean chicken and pat completely dry. Place lemon quarters inside chicken. Run olive oil all over outer chicken skin.
      In a small bowl, combine dried thyme, dried sage, salt, dried rosemary and pepper. Mix well and sprinkle seasoning mixture over chicken. Place seasoned chicken over celery in slow cooker. Pour chicken broth and dry white wine around chicken.
      Separate garlic into individual cloves, but do not peel the cloves. Place cloves all around chicken. Cover and cook on low setting for 10 to 12 hours. To serve, remove chicken to a serving platter and let cool slightly before slicing. Serve with toasted French bread. Squeeze roasted garlic from skins and spread lightly over French bread slices.

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