Chicken with 40 Cloves of Garlic
(from Bethany’s recipe box)
Serves 3 to 4
Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.
Source: CI's The New Best Recipe (http://www.foodlushblog.com/2011/02/meal-plan-for-the-week-of-february-7th.html)
Categories: Poultry
Ingredients
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh italian parsley
- 40 cloves garlic, unpeeled
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4-pound whole chicken, rinsed and cleaned
- 2 stalks celery, rinsed and sliced
- 1 loaf French bread, sliced and toasted
Directions
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Place 1 sprig each of thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery in bottom of a slow cooker’s stoneware pot. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs, salt and pepper over chicken. Cover and cook on Low setting, 8 – 10 hours or on high setting, 4 – 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with a knife.