Crockpot Lesson #1 – A Whole Chicken

Yesterday morning, freezing drizzle turned into icy sidewalks and roads before the snow fell.

This morning, the two or three inches of snow managed to drift up to a foot or two in places due to the bitterly cold wind.

Local news is reporting the current temperature to be 12F below, with 32F below wind chills.

The perfect day for a simple crockpot meal.

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Forty-clove Garlic Chicken

(This recipe can be found all over the place, I lay no claim to fame to it.)

1 whole young chicken

40 cloves garlic, with skin intact

fresh rosemary, sage, and thyme (optional)

Line bottom of crockpot with half of the garlic cloves. Stuff chicken with fresh spices and place in crockpot. Layer the rest of the garlic cloves over the chicken.

Cook on low for 8 hours.

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FAQ:

That’s it?  Doesn’t there need to be some liquid thrown in there to keep the chicken from drying out? Nope, the chicken creates enough of its own natural juices to remain moist.

I don’t like garlic, do I really need forty cloves for this recipe? The garlic is for flavoring, just as the fresh spices are should you choose to include them.  You are not required to eat all forty roasted cloves.

I do like garlic, how do I eat the cloves after cooking? Squeeze the skin and all the roasted garlicky goodness should ooze out easily.  I suggest spreading the garlic on toasted bread or crackers…or eating it all by itself.