40-clove garlic chicken
It's freezing -- high of FOUR one day, seriously -- outside, and J and I have both been sick, so super-garlicky chicken in the crockopt seemed like the perfect thing. The amount of garlic seems insane, oh yes, but it comes out all mellow and fragrant.
Important note: You don't add water or any other kind of liquid to this. I must have read the recipe (including the crystal-clear sentence, "Do not add water.") 72 times to make sure, but it's true, and you don't need it. Onions or garlic or chicken or something magically produces plenty of cooking liquid.
3-4 pounds chicken [I used drumsticks, and this recipe is extra awesome because you do not have to touch the chicken. score.]
1 large onion, sliced [I used two]
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact [yes, this takes a long time, but is totally worth it]
Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. [I did it on high for about 5 and I think it would have been fine for only 4.] [I also fished some of the roasted garlic out toward the end and sauteed it with some spinach as a side dish.]
Important note: You don't add water or any other kind of liquid to this. I must have read the recipe (including the crystal-clear sentence, "Do not add water.") 72 times to make sure, but it's true, and you don't need it. Onions or garlic or chicken or something magically produces plenty of cooking liquid.
3-4 pounds chicken [I used drumsticks, and this recipe is extra awesome because you do not have to touch the chicken. score.]
1 large onion, sliced [I used two]
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact [yes, this takes a long time, but is totally worth it]
Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. [I did it on high for about 5 and I think it would have been fine for only 4.] [I also fished some of the roasted garlic out toward the end and sauteed it with some spinach as a side dish.]
Comments
Or maybe I should just get a slow cooker!!
That being said, Mark Bittman has a 40-clove chicken recipe that is made in a dutch oven.