How about Chicken with 40 Heads of Garlic
There are a ton of recipes out there, I even have my own, but I must not have typed it into my computer yet. I almost never follow my recipes, anyway...
The garlic really benefits from the slow cooking.
Chicken with 40 Heads of Garlic
1 Chicken (or whatever parts you want to use), cutup (skinned, if you like).
40 cloves of garlic, seperated from the head, but not peeled
3-4 stalks celery
3-4 carrots (optional)
1 yellow onion, peeled and cut into wedges
1/4 cup dry vermouth (or white wine, I guess)
Salt to taste
Pepper to taste (preferrably white pepper)
Layer the celery on the bottom of the crockpot, then the carrots (if using), then the chicken. Sprinkle the garlic around the chicken. Pour the vermouth over the chicken and then sprinkle with salt and pepper. Cook it all day, on a relatively low temp. Since the chicken isn't submerged, don't keep opening the crockpot without adding some liquid back in.
If your family likes bread, the garlic cloves are great for squeezing onto bread. It's very mellow, not so garlicy anymore.
I love the cooked veggies, so I put all sorts of them in for myself to eat on the side.
This makes great chicken that you can use for a lot of things. If you you pull the skin and bones off, toss them back in the pot with any veggies that you aren't going to eat. Add some more water and simmer a few hours. Strain it and refridgerate it, skim the fat, and use any leftover chicken for soup the next night.
I even save the uneaten cloves, squeeze them all, blend them in a blender with some of the stock and put it back into the soup.
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