OK, so maybe it’s not 1000° here, but it is certainly well over 100° and has been for many days and most likely will be for many more – like until after Halloween.
If I don’t get the boys out to the park or the zoo before 10am, then we aren’t going. We spend a lot of time at the air-conditioned playgrounds around town, swimming and doing anything else inside.
So, I’m pretty reluctant to turn on the oven.
Enter crock pot.
This dish has made the cyber rounds on all the recipe sites for quite some time. I’ve made it a number of times and it’s just so simple you won’t even feel like you are cooking. Really.
Place several celery stalks in the bottom of the crock pot.
Put a whole seasoned chicken on top. Throw in some herbs.
Then locate a large amount of garlic. Like a whole lot of it.
Then throw it all in.
Cover it up and walk away.
Come back about 8 hours later and serve dinner from a relatively cool kitchen.
See? Hardly cooking.
I like to use the garlic in mashed potatoes…or you can smear it on slices of crusty bread…whatever floats your boat. Here’s the official recipe in case you want to include the gravy part (making the gravy will definitely make it feel more like cooking, by the way.)
40 CLOVE GARLIC CHICKEN
1 large broiler/fryer whole chicken (as big as your crock will fit)
thyme, rosemary, sage, parsley
fresh ground pepper
40 cloves unpeeled garlic (as you can see from the photo, I peel mine…do as you wish)
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.
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 its skins onto the toasted bread.