-1 large broiler/fryer whole chicken (as big as your crock will fit)
-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)
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
Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.
Serve with noodles or garlic mashed potatoes made from some of that wonderful roasted garlic in the pot.
The roasted garlic can also be squished out of it's skins onto the toasted bread.
No comments:
Post a Comment